Name: Chocolate Swiss Roll
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Cooking spray - 1 serving; All-purpose flour - ¼ cup; Cocoa powder, or more as needed - ¼ cup; Salt - ¼ teaspoon; Baking soda - ⅛ teaspoon; Eggs - 3; White sugar - ¼ cup; Vanilla extract - ½ teaspoon; Melted butter - 2 ½ tablespoons; Heavy cream - ¾ cup; Powdered sugar - 2 teaspoons; Vanilla extract - ½ teaspoon; Chocolate-hazelnut spread (such as Nutella®) - ⅛ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Swiss Roll

1. Cooking spray - 1 serving

2. All-purpose flour - ¼ cup

3. Cocoa powder, or more as needed - ¼ cup

4. Salt - ¼ teaspoon

5. Baking soda - ⅛ teaspoon

6. Eggs - 3

7. White sugar - ¼ cup

8. Vanilla extract - ½ teaspoon

9. Melted butter - 2 ½ tablespoons

10. Heavy cream - ¾ cup

11. Powdered sugar - 2 teaspoons

12. Vanilla extract - ½ teaspoon

13. Chocolate-hazelnut spread (such as Nutella®) - ⅛ cup

How to cook deliciously - Chocolate Swiss Roll

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.

2. Stage

Sift flour, cocoa, salt, and baking soda together in a medium bowl.

3. Stage

Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.

5. Stage

Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.

6. Stage

Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.