Mary Berry’s Chocolate Swiss Roll is a luscious blend of rich cocoa, golden caster sugar, and velvety cream, creating a decadent treat for any occasion. it takes . 40 minutes for and servings 8.
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🤎 What You’ll Gain From Making This Chocolate Swiss Roll Recipe:
- Speedy Satisfaction: Whip up a luscious treat in just 30 minutes.
- Decadent Chocolate Bliss: Indulge in rich cocoa goodness.
- Elegant Presentation: Impress with a beautifully rolled design.
- Crowd-Pleaser: Delight friends and family with this universally beloved indulgence.
❓ What Is Mary Berry Chocolate Swiss Roll Recipe?
Mary Berry’s Chocolate Swiss Roll is a delectable dessert crafted from self-raising flour, cocoa powder, eggs, golden caster sugar, and more. This indulgence boasts a light, moist texture and an exquisite chocolate taste. Named for its origin, the Swiss Roll is a delightful treat.
🥚 Mary Berry Chocolate Swiss Roll Ingredients
- 60g self-raising flour
- 3 tbsp cocoa powder
- 3 eggs
- 75g golden caster sugar, plus extra for scattering
- 200ml double cream
- ½ tsp vanilla extract
- 50g icing sugar, sifted, plus extra to serve
🎂 How To Make Mary Berry Chocolate Swiss Roll
- Preheat oven to 220C/200C fan/gas. 7. Use baking parchment to line a 22 x 32cm or 20 x 30cm swiss roll tin. Add flour and cocoa powder to a bowl and leave aside.
- Add sugar to the eggs in another bowl or stand mixer. Beat eggs and sugar for 5 minutes with an electric whisk or whisk attachment until pale and thick. Gently stir the flour mixture in with a spoon or spatula until it’s all the same color and streak-free.
- Scrape the mixture into the tin and into the corners. Bake until puffy and springy, 9-10 minutes. While the cake bakes, sprinkle sugar on another paper larger than the tin. Use oven gloves to carefully transfer the baked sponge onto sugar-coated paper. Take the tin off and remove the parchment. Score a line 2cm from one of the shorter edges, then coil the sponge into a spiral with the parchment running through it. After rolling, let the sponge cool.
- Whisk all the ingredients until the cream stiffens while the cake cools to prepare the filling. Scatter the sponge over the filling, leaving the scored edge clear. Roll the sponge around the filling using the parchment from the scored edge. Sprinkle icing sugar on a board or dish. Can be served immediately or refrigerated for 24 hours. Serve sliced.
💭 Recipe Tips
- Ensure accurate measurements for ingredients to maintain the ideal texture.
- Roll the Swiss roll gently to prevent cracking.
- Use quality cocoa powder for rich chocolate flavor.
- Maintain oven temperature precision for optimal baking.
- Sift icing sugar thoroughly to avoid lumps in the final presentation.
🍨 What To Serve With Chocolate Swiss Roll?
Serve a Chocolate Swiss Roll with a side of fresh berries like strawberries or raspberries for a fruity contrast a scoop of vanilla or coffee-flavored ice cream can add a creamy element for beverages, consider a glass of cold milk, a cup of espresso, or a sweet dessert wine to enhance the chocolate flavor.
🎚 How To Store Leftovers Chocolate Swiss Roll?
- In the Fridge. To store Leftovers Chocolate Swiss Roll refrigerate it in an airtight container for up 4-5 days.
- In The Freezer. To freeze Leftovers Chocolate Swiss Roll wrap slices individually in plastic then foil for up 1 month.
🥵 How To Reheat Leftovers Chocolate Swiss Roll?
- In The Microwave: Place slices of Leftovers Chocolate Swiss Roll on a microwave-safe plate, heat for 10-15 seconds.
- In The Oven: Wrap slices in foil of Leftovers Chocolate Swiss Roll warm at 325°F (163°C) for 10 minutes.
- In The Steam: Reheat Leftovers Chocolate Swiss Roll in a steamer for 5 minutes.
FAQs
Are There Any Tips For Preventing Cracks In A Chocolate Swiss Roll During The Rolling Process?
To prevent cracks in a Chocolate Swiss Roll, roll it while it’s still warm and flexible, using a clean tea towel dusted with powdered sugar.
How Long Should I Let My Chocolate Swiss Roll Cool Before Adding The Filling?
Let your Chocolate Swiss Roll cool for about 10-15 minutes before adding the filling to avoid it cracking or becoming too stiff.
How Do I Prevent The Filling From Oozing Out When I Slice A Chocolate Swiss Roll?
Prevent the filling from oozing out when slicing a Chocolate Swiss Roll by not overfilling it and rolling it tightly.
How Can I Ensure That My Chocolate Swiss Roll Has A Perfectly Soft And Moist Texture?
Ensure a perfectly soft and moist texture in your Chocolate Swiss Roll by not overbaking it and using a moist filling like whipped cream or ganache.
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Mary Berry Chocolate Swiss Roll Nutrition Facts
Amount Per Serving
- Calories: 332 kcal
- fat: 21g
- saturates: 12g
- carbs: 29g
- sugar: s0g
- fibre: 1g
- protein: 6g
- salt: 0.21g
Mary Berry Chocolate Swiss Roll
Description
Mary Berry’s Chocolate Swiss Roll is a luscious blend of rich cocoa, golden caster sugar, and velvety cream, creating a decadent treat for any occasion. it takes . 40 minutes for and servings 8.
Ingredients
Instructions
- Preheat oven to 220C/200C fan/gas. 7. Use baking parchment to line a 22 x 32cm or 20 x 30cm swiss roll tin. Add flour and cocoa powder to a bowl and leave aside.
- Add sugar to the eggs in another bowl or stand mixer. Beat eggs and sugar for 5 minutes with an electric whisk or whisk attachment until pale and thick. Gently stir the flour mixture in with a spoon or spatula until it’s all the same color and streak-free.
- Scrape the mixture into the tin and into the corners. Bake until puffy and springy, 9-10 minutes. While the cake bakes, sprinkle sugar on another paper larger than the tin. Use oven gloves to carefully transfer the baked sponge onto sugar-coated paper. Take the tin off and remove the parchment. Score a line 2cm from one of the shorter edges, then coil the sponge into a spiral with the parchment running through it. After rolling, let the sponge cool.
- Whisk all the ingredients until the cream stiffens while the cake cools to prepare the filling. Scatter the sponge over the filling, leaving the scored edge clear. Roll the sponge around the filling using the parchment from the scored edge. Sprinkle icing sugar on a board or dish. Can be served immediately or refrigerated for 24 hours. Serve sliced.
Notes
- Ensure accurate measurements for ingredients to maintain the ideal texture.
Roll the Swiss roll gently to prevent cracking.
Use quality cocoa powder for rich chocolate flavor.
Maintain oven temperature precision for optimal baking.
Sift icing sugar thoroughly to avoid lumps in the final presentation.