Chocolate Swiss Roulade

Serve into 8 Slices 


  • 250 gr Plain Dark Chocolate, Chopped
  • 225 gr Granulated Sugar
  • 7 Eggs, separate the Egg yolks & White Eggs
  • 300 ml Double Cream
  • 3 tbsp Icing Sugar, for dusting
  • Strawberry Jam (optional)
  • Crushed Roasted Almonds

How to make it

  1. Preheat the oven to 180C. Lightly oil  & line a 33cm x 23cm Swiss roll tin with a Baking Paper.
  2. Melt the chocolate in a bowl set over a saucepan of simmering water. (Do not let the base of the bowl touch the water.) stirring occasionally. Remove from the heat and then let it cool.
  3. Place the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy, then add the cooled chocolate and stir until everthing is blended.
  4. In a separate bowl, whisk the egg whites until stiff but not dry (If you turn the bowl upside down, the whites should be stiff enough not to fall out). Carefully fold into the chocolate mixture.
  5. Pour the mixture into a prepared tin and gently level the surface. Bake in the pre-heated oven for about 25-30 minutes, until risen or firm. 
  6. Remove the cake from the oven, leave in the tin and place a cooling rack over the top of the cake & a damp tea towel on top of the rack. Set aside for several hours or preferably overnight.
  7. Dust a large piece of a Baking paper on the work surface and dust it lightly with icing sugar. Unwrap the cake & turn out onto the Baking Paper. Remove the baking paper & start spread the whip cream & strawberry jam over the cake until soft peaks form then roll up like a Swiss roll, starting at the long edge and using the paper to help, rolling carefully but firmly. 
  8. Transfer to a serving plate & decorate  with crushed roasted almonds. Now your cake is ready to serve.

Enjoy! En Guete! Selamat Makan!

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