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Moist Fluffy Chocolate Swiss Roll Recipe

Moist Fluffy Chocolate Swiss Roll Recipe
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Serving : 10
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Prepare the ingredients before making Moist Fluffy Chocolate Swiss Roll in your home. Then, follow these steps below to serve Moist Fluffy Chocolate Swiss Roll for your family or friends.

Ingredients: Moist Fluffy Chocolate Swiss Roll

  • Swiss Roll Ingredients
  • 3 large Eggs
  • 33 grams Plain flour
  • 7 grams Cocoa powder
  • 60 grams Sugar
  • 1 tbsp Water
  • Chocolate whipped cream
  • 200 ml Heavy cream
  • 60 grams Chocolate bar

How to Make Moist Fluffy Chocolate Swiss Roll

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Moist Fluffy Chocolate Swiss Roll in your home by yourself.

    Step 1
  • Leave out the eggs at room temperature. Preheat the oven to 355°F/180°C. Line a pan with baking paper.
  • Step 2
  • Combine and shift the flour and cocoa powder several times.
  • Step 3
  • Put eggs and sugar in a bowl and put on a bain-marie at about 140°F/60°C. Whisk with an electric mixer at high speed.
  • Step 4
  • Check the temperature of the egg mixture and when it's 97°F/36°C. It should feel a little warm to the touch, then remove from the bain-marie and continue to whisk.
  • Step 5
  • After the mixture is fluffy (about 5 minutes after the bain-marie) reduce the speed and whisk slowly for about 3 minutes.
  • Step 6
  • Whisk until the batter looks like the photo. It looks shinier than when you whisked at high speed. In this photo you might not see much difference, though.
  • Step 7
  • Change to a whisk. Add 1 tablespoon of water and whisk gently by adding water, the flour will mix in easily.
  • Step 8
  • Add the prepared flour in one go and mix. The oil from the cocoa powder eliminates the bubbles so whisk about 35 times. It will become shiny and thick.
  • Step 9
  • Pour the batter into the pan and flatten the surface with a dough scraper.
  • Step 10
  • Bake in oven at 355°F/180°C for 12 minutes.
  • Step 11
  • After baking, remove from the oven. Drop the pan on the cooling rack from 20 cm high to prevent shrinking.
  • Step 12
  • Peel off the baking paper, wrap the spongecake with cling film and lay on a cooling rack. Put into a large plastic bag with the rack and cool down completely.
  • Step 13
  • Meanwhile, make the chocolate whipped cream. Heat the heavy cream until it is just about to boil. Add chocolate and melt. Mix with a rubber spatula.
  • Step 14
  • Chill Step 14 in iced water. When it is cool, whip the cream until the cream forms a thick ribbon when the whisk is lifted. It will suddenly harden when you add the chocolate, so mix slowly.
  • Step 15
  • After the spongecake has cooled, slice off the edge at the far end diagonally to let the joint stick more nicely.
  • Step 16
  • Spread the cream on the baked side of the spongecake. Put more cream towards your end and less cream towards the far end.
  • Step 17
  • Roll up the spongecake and place the rolled spongecake with the edge facing down. Wrap the swiss roll with cling film and chill in the fridge for at least one hour.
  • Step 18
  • After chilling, slice with a warmed knife. Every time you slice, clean the blade. It is the easiest way.
  • Step 19
  • I decorated it a to look a little fancy. I sprinkled gold leaf sugar on top.
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