Simple Way to Prepare Quick Cocoa Swiss Roll with Chocolate Cream

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cocoa swiss roll with chocolate cream. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Cocoa Swiss Roll with Chocolate Cream is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Cocoa Swiss Roll with Chocolate Cream is something that I have loved my entire life.

Description Have a taste of Italian sweetness on hand with this delicious chocolate premium rolled cake filled with cocoa cream. Produced with the highest quality ingredients from Italy, like fresh whole milk and fresh eggs, this delicious chocolate Swiss roll is made with only natural flavors and without artificial colorings or preservatives. Mix the chocolate and cream together briskly with a whisk. Make a meringue by whisking together the egg whites with a hand mixer.

To get started with this particular recipe, we must prepare a few components. You can have cocoa swiss roll with chocolate cream using 17 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Cocoa Swiss Roll with Chocolate Cream:

1. Take Inside measurement of baking tray 36.5 cm x 25.5cm × 2.5cm / 14.4''× 10'' × 0.1''
2. Get ■for cocoa sponge（35×24ｃｍ / 13.8 × 9.4 in）
3. Make ready 4 egg whites
4. Get 4 egg yolks
5. Prepare 1/2 cup granulated sugar
6. Get 2 Tbsp. milk
7. Take 5 drops vanilla oil
8. Prepare 1/2 Tbsp. rum
9. Make ready 3/5 cup (2.5 oz) cake flour
10. Get 2.5 Tbsp. cocoa powder, sugar free
11. Get ■for chocolate cream
12. Get 6/7 cup heavy cream（※）
13. Make ready （36％ or less milk fat）
14. Make ready 3.5 oz milk chocolate
15. Make ready 3 drops vanilla essence
16. Make ready 1/2 tsp. rum
17. Get ※ Chocolate cream will separate if milk fat is high, so please use 36% or less fat heavy cream

Stir with a whisk until all chocolate has melted. Mix together the sugar and ClearJel in a small bowl and sprinkle over the cream. Whip the cream (by hand, stand mixer, or hand mixer) until soft peaks form then fold in the finely ground chocolate or sweet ground chocolate. A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache.

Instructions to make Cocoa Swiss Roll with Chocolate Cream:

1. ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=2KOdukm1u3M
2. 【cocoa sponge】Preheat a oven to 410 ºF. Mix cake flour and cocoa powder. Sift it twice. Separate egg into yolk and white. Beat egg white lightly with a whisk until it becomes watery. Whisk it with a hand mixer on high speed.
3. Add a small amount of granulated sugar after it gets fluffy. Whisk until very soft peaks form. Add the remaining sugar in 4 parts. Whisk until it holds stiff peaks. Add egg yolk in 2 parts and whisk.
4. Switch to low speed. Whisk it for 1.5 minutes on low speed to smooth the batter. It will gradually become glossy. Add milk and mix on low speed. Add vanilla oil and rum and mix on low speed.
5. Add flour in 4 parts. Fold it gently. Before you mix it up, add the following flour. Continue to fold for 1.5 minutes after the flour disappears. The volume will go down a little and it will get smooth.
6. Pour it into a baking tray. Drop the tray to remove big bubbles. Bake it at 356 ºF for 17 minutes. Drop the tray to prevent shrinkage. Let it cool.
7. 【chocolate cream】Break chocolate into small pieces. Pour half wormed heavy cream just before boiling. Wait for 30 seconds as it is. Melt until it gets smooth.
8. Pour the remaining heavy cream and mix. Let it cool in a fridge for 30 minutes.
9. Place the bowl on ice water. Whip it on low speed. When it becomes heavy, add vanilla essence and rum. Whip it to soft peaks.
10. 【Spread the cream and roll.】Peel off the lining paper from the sponge. Spread a plastic wrap over it and turn the other way. Cut off the edge at an angle.
11. Spread the chocolate cream on the sponge. Roll up the sponge tightly at first. Lift the plastic wrap and push and roll.
12. Re-wrap it with parchment paper to prevent the surface from peeling off. Wrap it with plastic wrap again. Let it sit in a fridge for overnight to make the sponge moist.
13. Sprinkle cocoa powder. It's all done! Thank you❤

Whip the cream (by hand, stand mixer, or hand mixer) until soft peaks form then fold in the finely ground chocolate or sweet ground chocolate. A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Rich and totally irresistible, this dessert is for chocolate lovers everywhere. The filling is just three ingredients: heavy whipping cream, powdered sugar, and vanilla extract. In a clean mixing bowl, insert the whisk attachment and add the whipping cream and vanilla bean paste.

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