Update, Serving Recipe Cocoa Swiss Roll with Chocolate Cream Restaurant Style

Fast making ultimate Cocoa Swiss Roll with Chocolate Cream easy, tasty, practical. You can also make mini chocolate cake rolls which are closer in size to the Hostess or Little Debbie snacks we love. Creamed butter wasn't ideal because when mixed with cocoa powder, the cake tasted awfully dry and bland. A chocolate sponge cake roll filled with chocolate cream filling originated in Central Europe, specifically in Austria. Vanilla sponge cake filled with chocolate cream. Wheat flour, sugar, eggs, emulsifiers (vegetable) (mono and diglycerides of fatty acids and polyglycerol ester of fatty acid from palm.

How to make Chocolate Swiss Roll Cake. Whip the eggs with the powdered sugar, then add the flour and cocoa and mix well, until the mixture is smooth You can replace the ice cream with a delicious mascarpone cream, made simply with mascarpone cheese, sugar and eggs, or with a delicious milk. This Chocolate Swiss Roll is a rich, chocolaty and decadent dessert, a rewarding treat for chocolate lovers.

17 ingredients, 13 steps, cooking Cocoa Swiss Roll with Chocolate Cream

Good Afternoon mother, at this time you get present recipe Cocoa Swiss Roll with Chocolate Cream with 17 ingredients and 13 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 13 stages of easy cooking Cocoa Swiss Roll with Chocolate Cream.

Ingredients for Cocoa Swiss Roll with Chocolate Cream

1. You need : Inside measurement of baking tray 36.5 cm x 25.5cm × 2.5cm / 14.4''× 10'' × 0.1''.
2. It’s : ■for cocoa sponge（35×24ｃｍ / 13.8 × 9.4 in）.
3. You need 4 : egg whites.
4. You need 4 : egg yolks.
5. Prepare 1/2 cup : granulated sugar.
6. Prepare 2 Tbsp. : milk.
7. You need 5 drops : vanilla oil.
8. Prepare 1/2 Tbsp. : rum.
9. You need 3/5 cup (2.5 oz) : cake flour.
10. You need 2.5 Tbsp. : cocoa powder, sugar free.
11. Prepare : ■for chocolate cream.
12. You need 6/7 cup : heavy cream（※）.
13. You need : （36％ or less milk fat）.
14. It’s 3.5 oz : milk chocolate.
15. It’s 3 drops : vanilla essence.
16. Prepare 1/2 tsp. : rum.
17. Prepare : ※ Chocolate cream will separate if milk fat is high, so please use 36% or less fat heavy cream. A chocolate sponge cake is filled with a chocolate mousse filling and Take a parchment paper and sprinkle with cocoa powder.This helps the cake not stick.Flip the cake over the paper.Chocolate Swiss roll is a bit tricky. If all ingredients Cocoa Swiss Roll with Chocolate Cream it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Cocoa Swiss Roll with Chocolate Cream

1. ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=2KOdukm1u3M
   
2. 【cocoa sponge】Preheat a oven to 410 ºF. Mix cake flour and cocoa powder. Sift it twice. Separate egg into yolk and white. Beat egg white lightly with a whisk until it becomes watery. Whisk it with a hand mixer on high speed.
   
3. Add a small amount of granulated sugar after it gets fluffy. Whisk until very soft peaks form. Add the remaining sugar in 4 parts. Whisk until it holds stiff peaks. Add egg yolk in 2 parts and whisk.
   
4. Switch to low speed. Whisk it for 1.5 minutes on low speed to smooth the batter. It will gradually become glossy. Add milk and mix on low speed. Add vanilla oil and rum and mix on low speed.
   
5. Add flour in 4 parts. Fold it gently. Before you mix it up, add the following flour. Continue to fold for 1.5 minutes after the flour disappears. The volume will go down a little and it will get smooth.
   
6. Pour it into a baking tray. Drop the tray to remove big bubbles. Bake it at 356 ºF for 17 minutes. Drop the tray to prevent shrinkage. Let it cool.
   
7. 【chocolate cream】Break chocolate into small pieces. Pour half wormed heavy cream just before boiling. Wait for 30 seconds as it is. Melt until it gets smooth.
   
8. Pour the remaining heavy cream and mix. Let it cool in a fridge for 30 minutes.
   
9. Place the bowl on ice water. Whip it on low speed. When it becomes heavy, add vanilla essence and rum. Whip it to soft peaks.
   
10. 【Spread the cream and roll.】Peel off the lining paper from the sponge. Spread a plastic wrap over it and turn the other way. Cut off the edge at an angle.
    
11. Spread the chocolate cream on the sponge. Roll up the sponge tightly at first. Lift the plastic wrap and push and roll.
    
12. Re-wrap it with parchment paper to prevent the surface from peeling off. Wrap it with plastic wrap again. Let it sit in a fridge for overnight to make the sponge moist.
    
13. Sprinkle cocoa powder. It's all done! Thank you❤
    
14. Finish and Enjoy.

Cocoa powder makes sheet cake less stretchable, so you have to Spread evenly with whipped cream.Roll cake as shown in video.Do not remove parchment paper till cake is transferred to serving plate (so that cake.Our easy chocolate Swiss roll recipe is a classic.With a delicious mint filling, it's easier to make Sift together the flour and cocoa powder.

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