 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Swiss roll always evokes me childhood memories of the strawberry and sugar filled spiral shell . This is a version just for chocolate lovers . Ingredients:
100 g cocoa pwd , pich of salt - sifted |
6 l eggs |
150 g light brown sugar |
melt the below ings in a double boiler and mix well |
100 g baking chocolate |
1 tbsp light brown sugar |
1 tsp vanilla extract |
2 tbsp whipping cream |
190 ml whipping cream |
chocolate rasps ( optional ) |
Directions:
1. Take a 25 cm by 36 cm swiss roll tin .
2. Line them and then butter them again
3. Pre heat the oven at 180 deg C .
4. Beat the eggs and sugar until mousse like texture .
5. Fold in the cocoa pwd .
6. Pour in the greased tray and bake for 10 to 15 mins .
7. Turn it on a clean kitchen towel , thinly dusted with icing sugar .
8. Roll it and set aside for 30 mins until it cools dwn .
9. Whip the cream .
10. Fold the melted chocolate in .
11. Unwrap the towel and slowly peel off the baking paper .
12. Spread the chocolate cream in and roll it back carefully .
13. Chill until set .
14. Dust with icing sugar ( optional )
15. Decorate with chocolate rasps .
|
|