Chocolate Swiss Roll

I had a look around the kitchen to see what I had lying around and decided that it was time for a swiss roll and better still a chocolate one! Very easy to do and take no time and can be enjoyed for hours!

To knock up this little beauty you will need 

4 eggs
125g caster sugar
tea spoon of vanilla extract
100g plain flour
25g cocoa powder

as much cream as you dare!
a bar of dark chocolate (190g)




The key to this recipe is the beating of the eggs and the sugar. Put them both in a food mixer and let them go for a good 8 - 10 minutes until the mixture is thick and creamy.

Don't skimp on this bit as it makes all the difference. Once this is done fold in the flour and cocoa power, i used a spatula to fold it in rather that beating it in the food mixer. 

Once everything is combined put in a swiss roll tin approx 22/32 cm in size that has been lined with baking paper. This is also important as you will need to be able to easily turn out the roll and the baking paper makes this a doddle! 

Put in an oven at 200 degrees C for 10-12mins, until the cake has risen slightly and cooked through. 

Take it out and then let it cool for a couple of minutes.

Get a t-towel and soak it a little in water, this will help keep the cake moist. Then lay out the t-towel and turn out the cake from the cake tin on to the t-towel, do this in one motion so as to not break up the cake. 

Now peel off the baking paper and roll the cake up in the t-towel. Leave to cool. 

Beat up the cream until it has soft peaks and melt the chocolate over some warm water in a Bain Marie.

 Pour the chocolate into the cream and mix well. 

Unwrap the cake and spread the cream on the cake before rolling up again. Sprinkle with icing sugar and we are good to go! Provide additional whipped cream to cut through that chocolate when serving! 

Yummy!