How to Prepare Super Quick Homemade Chocolate Swiss roll#dessert recipe

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chocolate swiss roll#dessert recipe. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chocolate Swiss roll#dessert recipe is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Chocolate Swiss roll#dessert recipe is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chocolate swiss roll#dessert recipe using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Swiss roll#dessert recipe:

1. Get 4 eggs
2. Make ready 65 g granulated sugar
3. Prepare 65 g dark brown sugar
4. Get 15 ml strong brewed coffee
5. Make ready 60 g margarine
6. Take 1 tsp vanilla extract
7. Take 62 g all purpose flour
8. Take 20 g cocoa powder plus 10g for rolling
9. Get 1 tsp baking powder
10. Get 1/4 tsp salt
11. Get For topping:
12. Make ready 300 ml whipping cream
13. Take 113 g dark chocolate
14. Make ready 1-2 ripe bananas
15. Make ready 1/4 cup chopped nuts optional
16. Take Dessicated coconut or grated white chocolate

Steps to make Chocolate Swiss roll#dessert recipe:

1. Preheat oven to 350°F (177°C). Grease a baking sheet then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. Measure and weigh all ingredients.
2. Using a hand mixer beat the egg whites and - granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In - another bowl, beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes.
3. Sift the flour, cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, - and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. - Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing - and deflating the whites! Batter will be very light.
4. Spread batter evenly into prepared pan. It will be a very thin layer. Tap the pan on the counter to smooth out the - top.
5. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over- - bake!
6. Roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat - on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately - invert it onto the parchment/towel. Peel off the parchment paper from baked cake. - Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. - Allow the cake to cool completely.
7. Meanwhile melt the chocolate with equal amount of whipping cream in a double boiler n let it cool. Whip the remaining cream until soft peaks and add a few tbspn of the melted chocolate and continue to whip until stiff peaks.
8. Gently unwrap the rolled roll. Spread the whipping cream top with thin slices of bananas,nuts n coconut. Then using a cling film roll again tightly and refrigerate till its firm.
9. Remove the roll from the refrigerator, Pour the melted chocolate over it and garnish with chopped nuts and dessicated coconut… Enjoy your dessert

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