Moist Fluffy Chocolate Swiss Roll
Moist Fluffy Chocolate Swiss Roll

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, moist fluffy chocolate swiss roll. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Moist Fluffy Chocolate Swiss Roll is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Moist Fluffy Chocolate Swiss Roll is something which I’ve loved my entire life. They’re fine and they look fantastic.

#swissrollchocolate #fluffyswissroll This video is about how to make a fluffy delicious Swiss roll chocolate. Making Swiss roll has many twist in making it. Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook moist fluffy chocolate swiss roll using 9 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Moist Fluffy Chocolate Swiss Roll:
  1. Get Swiss Roll Ingredients
  2. Prepare 3 large Eggs
  3. Prepare 33 grams Plain flour
  4. Make ready 7 grams Cocoa powder
  5. Prepare 60 grams Sugar
  6. Take 1 tbsp Water
  7. Get Chocolate whipped cream
  8. Get 200 ml Heavy cream
  9. Make ready 60 grams Chocolate bar

Chocolate Swiss Roll - Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar! One of my favourite things to make are cake rolls. They look so impressive and are perfect for all special occasions and holidays. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table. box Betty Crocker™ Super Moist™ chocolate fudge cake mix.

Instructions to make Moist Fluffy Chocolate Swiss Roll:
  1. Leave out the eggs at room temperature. Preheat the oven to 355°F/180°C. Line a pan with baking paper.
  2. Combine and shift the flour and cocoa powder several times.
  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.
  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.
  5. After the mixture is fluffy (about 5 minutes after the bain-marie) reduce the speed and whisk slowly for about 3 minutes.
  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.
  7. Change to a whisk. Add 1 tablespoon of water and whisk gently by adding water, the flour will mix in easily.
  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.
  9. Pour the batter into the pan and flatten the surface with a dough scraper.
  10. Bake in oven at 355°F/180°C for 12 minutes.
  11. After baking, remove from the oven. Drop the pan on the cooling rack from 20 cm high to prevent shrinking.
  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.
  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.
  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.
  15. After the spongecake has cooled, slice off the edge at the far end diagonally to let the joint stick more nicely.
  16. Spread the cream on the baked side of the spongecake. Put more cream towards your end and less cream towards the far end.
  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.
  18. After chilling, slice with a warmed knife. Every time you slice, clean the blade. It is the easiest way.
  19. I decorated it a to look a little fancy. I sprinkled gold leaf sugar on top.

Fluffy and moist Japanese chocolate swiss roll cake with chocolate cream and strawberries! You don't need to separate egg yolk and white! I made a swiss roll cake many times from the book and every time tweaked the ingredients and method to suit my favorite texture. Chocolate Swiss Roll - Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar! · This traditional Chocolate Roll recipe (a.k.a. "Chocolate Swiss Roll") is easy to customize with your favorite filling — traditional cream cheese, chocolate. About this chocolate swiss roll cake recipe.

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