Hello, I am Joana. Today, we’re going to make chocolate cream & cocoa swiss rolls recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chocolate Cream & Cocoa Swiss Rolls Recipe
Chocolate Cream & Cocoa Swiss Rolls is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chocolate Cream & Cocoa Swiss Rolls is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have chocolate cream & cocoa swiss rolls using 9 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Cream & Cocoa Swiss Rolls:
- Prepare Sponge Cake
- Make ready Cake flour
- Make ready Cornstarch
- Make ready Eggs
- Get Sugar
- Get Hot chocolate mix or sweetened cocoa powder
- Make ready Chocolate cream (Recipe ID: 1009346)
- Prepare bars Milk chocolate
- Get x 2 Heavy cream
Steps to make Chocolate Cream & Cocoa Swiss Rolls:
- Break the chocolate into small pieces and melt suspended over a pan of boiling water.
- Add the cream to a bowl and whip with a hand mixer. Pour in the melted chocolate from Step 1.
- Mix the chocolate and cream together briskly with a whisk.
- Keep whisking until fully mixed.
- Make a meringue by whisking together the egg whites with a hand mixer.
- In a separate bowl, combine the egg yolks and sugar with the sifted flour, cornstarch and cocoa. Add 1/3 of the meringue and mix until smooth.
- Add the rest of the meringue in 2 more batches and mix in.
- Line a baking tray with baking paper and pour the mixture from Step 7 in from a height to eliminate any excess air. Bake for 10 minutes in an oven preheated to 180℃.
- Once baked, wrap tightly in cling film whilst still warm. (Once cooled, peel away the wrap to get rid of the burnt surface).
- Lay the sponge on top of some baking paper and spread the cream from Step 4 evenly over the top. Heap the cream up more on the side closest you so that the middle of the rolled cake is more cream-filled.
- Roll the sponge away from you gently. Then wrap with cling film and chill in the refrigerator to finish.
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So that is going to wrap this up for this exceptional dish chocolate cream & cocoa swiss rolls recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
