Whipped cream and chocolate Swiss roll

Name: Whipped cream and chocolate Swiss roll
Ingredients: 7 eggs; 5 tablespoons sugar; 6 tablespoons flour; 10 g baking powder; 1 teaspoon rum extract; 1/8 teaspoon salt; 200 ml HuLaLa whipping cream; 10 g butter; 100 g milk chocolate; 10 g milk chocolate

Dessert - Whipped cream and chocolate Swiss roll by Narcisa I. - Recipia

The whipped cream and chocolate Swiss roll is served for dessert, with a soft sponge and a swirl of cream visible in every slice. The egg sponge wraps around whipped cream mixed with milk chocolate, and the filling stays smooth after chilling. I make sure the egg whites are beaten until firm but still glossy. Prep: 25 minutes. Cook: 33 minutes. Rest: 80 minutes. Total time: 138 minutes. Servings: 8. Approximately 275 kcal and 8 g protein per serving.

Ingredients

For the sponge

7 eggs
5 tablespoons sugar
6 tablespoons flour
10 g baking powder
1 teaspoon rum extract
1/8 teaspoon salt

For the filling

200 ml HuLaLa whipping cream
10 g butter
100 g milk chocolate

For decoration

10 g milk chocolate

Preparation

1. Heat the oven to 180°C. Separate the egg whites from the yolks. Beat the yolks with the sugar, flour, baking powder and rum extract. 2. Beat the egg whites with the salt until firm and glossy. Fold in the yolks, moving from the bottom up. 3. Line a baking tray with baking paper, pour in the mixture and spread it evenly. Bake the sponge for 30 minutes, until lightly browned and no longer wet-looking in the middle. 4. Peel off the baking paper. Place the sponge on a damp tea towel, roll it up gently and leave it to cool for 60 minutes. Carefully unroll it. 5. Whip the cream. Put the butter and broken-up chocolate in a small saucepan and heat over low heat for 3 minutes, stirring constantly, until the chocolate melts. Leave it to cool for 20 minutes, then mix it into the whipped cream. 6. Spread the cream over the sponge and roll it up again. Grate the chocolate for decoration and sprinkle it on top.

Notes

Covered and kept in the fridge, the roll will keep for up to 3 days. Let it sit at room temperature for a little while before slicing so the filling isn't too firm. Room-temperature eggs are easier to beat, while small eggs can make a flatter sponge. The melted chocolate should cool until it no longer feels warm to the touch before you mix it with the whipped cream. You can leave out the rum extract if you prefer a sponge without its flavor. Eggs, gluten from the flour, and dairy in the butter and milk chocolate are allergens. Serve the slices with coffee or black tea.

Frequently asked questions

Can I use dark chocolate in the filling?

Yes, replace the milk chocolate with 100 g of dark chocolate. One with 50-60% cocoa keeps the chocolate flavor without completely overpowering the whipped cream.

What should I do if the sponge cracks when I unroll it?

Spread the cream over the cracked side and roll the sponge up with the cracked side facing inward. When serving, you can cover any visible cracks with grated chocolate.

Can you overwhip the cream?

Yes, it can become grainy and start to separate. Stop the mixer when the cream forms firm peaks, before it starts to look like butter.