Chocolate Covered Swiss Roll

chocolate coivered swiss roll










Chocolate Covered Swiss Roll:
Cake recipe by: Saeedah Karama Timimy
-3 eggs
-3/4 cup self raising flour ( I didn’t have self raising flour, so I used 3/4 cup plain flour and I mixed 1 tsp baking powder).
-1/2 cup icing sugar

Beat the eggs until fluffy, then add the icing sugar little bit at a time while still mixing until all the icing sugar is done
Then fold in the flour.
Grease your baking tray and add a parchment paper. Grease the parchment paper as well.
Then add the cake batter and spread it evenly.
Bake at 350 degrees for 15 minutes.
Once the cake is ready, take it out of the oven and remove it from the baking tray but leave the parchment paper.
Then immediately fold the cake while still attached to the parchment paper and while it’s still hot. Fold it to make a log. Let the cake log cool for a few minutes.

If you want you can use store bought cream, I made my own cream and here’s the recipe:
1 tbsp shortening
1 tbsp margarine
1 tbsp milk
1 and a half cups icing sugar

Beat the margarine and shortening until smooth and creamy.
Then add the icing sugar a little bit at a time, while mixing in between each addition.
Mix the mixture well.
Then add the 1 tbsp of milk and mix well.
The cream is ready.

For the final part, unroll the cake log, then remove the parchment paper and apply cream all over the inside of the cake.
Then roll the cake back into the log shape with the cream part in the inside.

Now make the Chocolate Ganache:
1 and a half cups semi sweet chocolate chips
1/2 cup milk..
Heat up the milk and before it comes to a boil, remove from the heat and add the chocolate chips and stir constantly until the mixtures becomes smooth and silky.
Now pour some mixture over the top of the cake and spread the ganache all over the cake.
Place the cake in the fridge to let the chocolate dry up.
When the chocolate ganache is dry, take the Swiss roll out of the fridge, now try to flip the Swiss roll but you will have to use a knife to help you separate the chocolate and the cake log, as it will be stuck because the chocolate has dried.
Once you have the cake log loose, flip it to the other side (which will be the bottom) and spread chocolate ganache to the bottom as well and place it back in the fridge to dry.
When the chocolate is dry, take the cake log out and cut it into slices and serve.


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