American cuisine

Easy

Chocolate Swiss Roll Cake | Crispy outside, moist and creamy inside!

This beautiful chocolate cake is light and creamy in a crunchy nut-chocolate glaze. A delicious dessert that would bring your senses into a nice chocolate cloud.

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Chocolate Swiss Roll Cake | Crispy outside, moist and creamy inside!

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 25 min

TOTAL TIME: 55 min

4 SERVING

Ingredients:

Chocolate cake
1/3 cup Milk
1/3 cup Oil
1/2 cup Cake flour
4 tbsp. Cocoa powder
6 Large Eggs
Lemon juice
1/3 cup Sugar
Chocolate cream
1/3 cup Chocolate
1 tbsp. Sugar
1/4 cup Whipping cream
1 cup Whipping cream
Chocolate glaze
1 cup Chocolate
4 tbsp. Coconut oil
1/4 cup Chopped nuts

Directions:

Mix the milk and oil. Add the flour, and cocoa powder through a sieve and mix well.

Add 6 egg yolks to the chocolate mixture. Mix well.

Whisk the egg whites with lemon juice. Whip first on medium-high speed When large fish-eye bubbles appear, add 1/3 sugar. Total of 65 grams (1/3 cup) of sugar is needed. Continue to whip on medium-high speed and add 1/3 of the sugar when small fish-eye bubbles appear Continue to whip on medium-high speed and add 1/3 sugar when visible lines appear. Turn to medium-low speed and whip until neutral to wet peaks form.

Add some of the meringue to the chocolate mixture and mix well Then pour back into the meringue and mix well.

Pour the cake batter into a baking pan lined with a baking mat, the size of the baking pan is 25x40cm. Smooth the surface, then lightly shake twice to remove large air bubbles. Put in the middle of a preheated oven and bake at 320 °F/160 °C for 25 minutes. Take out of the oven, cover with a sheet of greaseproof paper and let cool.

In a bowl add whipping cream, chocolate, and sugar. Microwave for about 1 minute Stir well to melt the chocolate. Stir well and leave to cool.

Take a cup of whipping cream. Whip until a little line appears. Add the cold chocolate mixture you just made. Whipped is the chocolate cream, whipped a little stiffer, so that the cream support better.

Cut off four edges, one of the short edges is cut at an angle of 45 degrees. Put on the chocolate cream and smooth it out with a spatula. With the help of a rolling pin, roll up from one end and form a cylinder. Refrigerate for 1 hour after done.

Heat the chocolate and coconut oil over hot water to melt. Stirring helps them to melt quickly. Then remove from the hot water. Add chopped nuts, mix well and let cool a little.

Take out the chilled cake and remove the parchment paper. When the chocolate glaze is about 30°C, start the glazing. Cover the cake roll with the chocolate glaze.

Refrigerate for 1 hour then you can enjoy!