This delicious Chocolate Swiss Roll by Mary Berry is a quick and simple dessert that combines rich, creamy chocolate with a light sponge. Perfect for any occasion, you can easily customize it with your favorite fillings. The delightful whipped cream adds a luscious touch, making it an irresistible treat for chocolate lovers!
Ingredients Needed
- 175g/6oz good-quality dark chocolate, finely chopped
- 6 free-range eggs, yolk, and white separated
- 175g/6oz caster sugar (or superfine sugar)
- 2 tbsp cocoa powder
- 300ml/10fl oz double cream (or heavy cream)
- Icing sugar, to dust
How To Make Chocolate Swiss Roll
- Preheat the Oven: Preheat the oven to 180°C/350°F (160°C Fan/Gas 4). Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with greaseproof paper.
- Melt the Chocolate: Melt the chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Remove from heat and set aside to cool.
- Whisk the Egg Whites: Place the egg whites in a large bowl and whisk until stiff peaks form. They should hold their shape when the bowl is turned upside down.
- Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks and caster sugar on high speed for 2-3 minutes until thick and creamy, and the mixture leaves a ribbon trail when the beaters are lifted. Fold in the cooled chocolate gently until combined.
- Combine Mixtures: Stir two large spoonfuls of the egg whites into the chocolate mixture to loosen it. Then, fold in the remaining egg whites using a large metal spoon to keep the air in. Sift in the cocoa powder and lightly fold it in.
- Pour and Level the Mixture: Pour the mixture into the prepared tin, gently moving it around until it is level.
- Bake: Bake for 20-25 minutes or until the cake is risen and the top feels firm and slightly crisp. Remove from the oven and leave in the tin to cool (it may crack slightly).
- Whip the Cream: Whip the cream until it forms soft peaks.
- Prepare for Rolling: Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the cooled roulade onto the paper (lining side up) and carefully peel off the paper. Spread the whipped cream over the roulade, leaving a 2cm/¾in border.
- Roll the Roulade: Make a shallow cut along one of the shorter edges, about halfway through the sponge, to help create a tight center. Roll the roulade tightly from the cut edge using the paper to assist, pulling it away as you roll. Don’t worry if it cracks; it’s normal.
- Serve: Finish with the seam side down on a serving plate. Dust with icing sugar before serving.
Recipe Tips
- Use Room Temperature Eggs: Make sure your eggs are at room temperature. This helps them whip better and gives the sponge a lighter texture.
- Melt Chocolate Gently: Melt the chocolate slowly over simmering water to prevent it from burning. Stir it occasionally for a smooth consistency.
- Don’t Overmix: When folding in the egg whites and cocoa, be gentle. Overmixing can deflate the mixture and make the roulade dense.
- Cool Completely Before Filling: Let the sponge cool completely in the tin before adding the cream. This prevents the cream from melting and makes it easier to roll.
How To Store Leftovers?
- Refrigerate: First, let the leftover Chocolate Swiss Roll cool until it reaches room temperature. Then, wrap it tightly in cling film or store it in an airtight container. It will be kept in the refrigerator for up to 3 days.
- Freeze: To freeze, wrap the cooled Chocolate Swiss Roll tightly in cling film, then place it in a freezer-safe container. It can be frozen for up to 2 months. To serve, remove it from the freezer and let it thaw in the refrigerator for several hours before slicing.
Nutrition Facts
Serving Size: 1 serving (100g)
- Calories: 191
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 27g
- Dietary Fiber: 0.4g
- Sugars: 18g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Crab Linguine
- Mary Berry Mushroom Risotto
- Mary Berry Strawberry Shortcake Recipe
- Mary Berry Soft Bread Rolls Recipe
Mary Berry Chocolate Swiss Roll
Description
This delicious Chocolate Swiss Roll by Mary Berry is a quick and simple dessert that combines rich, creamy chocolate with a light sponge. Perfect for any occasion, you can easily customize it with your favorite fillings. The delightful whipped cream adds a luscious touch, making it an irresistible treat for chocolate lovers!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 180°C/350°F (160°C Fan/Gas 4). Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with greaseproof paper.
- Melt the Chocolate: Melt the chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Remove from heat and set aside to cool.
- Whisk the Egg Whites: Place the egg whites in a large bowl and whisk until stiff peaks form. They should hold their shape when the bowl is turned upside down.
- Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks and caster sugar on high speed for 2-3 minutes until thick and creamy, and the mixture leaves a ribbon trail when the beaters are lifted. Fold in the cooled chocolate gently until combined.
- Combine Mixtures: Stir two large spoonfuls of the egg whites into the chocolate mixture to loosen it. Then, fold in the remaining egg whites using a large metal spoon to keep the air in. Sift in the cocoa powder and lightly fold it in.
- Pour and Level the Mixture: Pour the mixture into the prepared tin, gently moving it around until it is level.
- Bake: Bake for 20-25 minutes or until the cake is risen and the top feels firm and slightly crisp. Remove from the oven and leave in the tin to cool (it may crack slightly).
- Whip the Cream: Whip the cream until it forms soft peaks.
- Prepare for Rolling: Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the cooled roulade onto the paper (lining side up) and carefully peel off the paper. Spread the whipped cream over the roulade, leaving a 2cm/¾in border.
- Roll the Roulade: Make a shallow cut along one of the shorter edges, about halfway through the sponge, to help create a tight center. Roll the roulade tightly from the cut edge using the paper to assist, pulling it away as you roll. Don’t worry if it cracks; it’s normal.
- Serve: Finish with the seam side down on a serving plate. Dust with icing sugar before serving.
Notes
- Use Room Temperature Eggs: Make sure your eggs are at room temperature. This helps them whip better and gives the sponge a lighter texture.
- Melt Chocolate Gently: Melt the chocolate slowly over simmering water to prevent it from burning. Stir it occasionally for a smooth consistency.
- Don’t Overmix: When folding in the egg whites and cocoa, be gentle. Overmixing can deflate the mixture and make the roulade dense.
- Cool Completely Before Filling: Let the sponge cool completely in the tin before adding the cream. This prevents the cream from melting and makes it easier to roll.
Mary Berry Chocolate Swiss Roll