Go Back

Chocolate Swiss Roll

This chocolate Swiss roll is a tender sponge cake filled and rolled with rich, bittersweet chocolate. The sponge is airy and light, while the rolled dessert has a smooth, spiral appearance and a moist, melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs separated
  • 1/2 cup granulated sugar divided
  • 1/4 cup all-purpose flour sifted
  • 2 oz dark chocolate finely chopped
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream for filling

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Kitchen towel or clean cloth

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
  2. Separate the eggs into two bowls, ensuring no yolk mixes with the whites. Whisk the egg yolks with half of the sugar until the mixture turns pale and slightly thickened.
  3. In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until stiff, glossy peaks are achieved.
  4. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the batter. Sift the flour over the mixture and fold it in gently to incorporate everything evenly.
  5. Melt the chopped dark chocolate in the microwave or over a double boiler until smooth, then lightly cool. Fold the melted chocolate and vanilla extract into the batter, creating a marbled effect if desired.
  6. Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula to reach the edges. Tap the tray gently on the counter to remove air bubbles.
  7. Bake in the oven for about 12-15 minutes, until the cake is golden and springy to the touch. Remove from the oven and let it cool slightly on a wire rack for a few minutes.
  8. While still warm, invert the cake onto a clean kitchen towel or muslin cloth dusted lightly with powdered sugar. Carefully peel off the parchment paper.
  9. Using the towel, gently roll the warm sponge from one short end to the other, creating a loose spiral. Allow it to cool completely while rolled, which helps set the shape.
  10. Prepare the filling by heating the heavy cream until just simmering, then pour it over the chopped dark chocolate. Let sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly until thickened.
  11. Unroll the cooled sponge carefully and spread the chocolate ganache evenly over the surface, leaving a small border around the edges. Re-roll gently to form the classic spiral shape.
  12. Slice the Swiss roll into even pieces and serve soon after, enjoying the tender sponge filled with rich, chocolatey goodness.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before slicing if chilled.