Chocolate Swiss Roll Recipe

  • 6 eggs, separated
  • 6 ounces Sugar
  • 6 ounces plain flour
  • 250 gallons plain luxury cooking chocolate (Belgian is great)
  • 1 package double cream (medium tub)
  • Preheat the oven at 375 degrees F.
  • Seperate the eggs, one at time into bowls. Whisk all the whites in a grease-free bowl. Leave the yolks aside for the moment. When you've whisked a lot and they are stiff and fluffy, add the sugar in three stages, whisking in between. Now add the egg yolks and whisk!
  • Next sieve the flour in 3 stages. Gently mix with the back of a metal spoon into the eggs. The flour will get trapped in air pockets. Be very gentle as you release the flour from the air pockets and mix it in without beating the air out of the mixture.
  • Spread the mix into the tin and bake for 5-10 minutes.
  • Place a wet tea towel on the table with a sheet of grease-proof paper. Sprinkle some sugar over it.
  • When the cake is cooked, turn it upside down on the paper and cloth. Now roll it up along the paper inside, so that it is a long, thin roll, not a short, fat one. Let it cool like this, while you make the chocolate mixture.
  • Melt the chocolate by leaving it in a bowl above a saucepan of boiling water. Add the cream and stir. Taste to see if you have used the right amount of cream.
  • When the cake is cooled, unroll it and spread half of the chocolate on the surface. Roll it back up and cover it all over with the rest of the chocolate. Put some chocolate sprinkles on. Delicious with ice cream.
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