Apple & Chocolate Spelt Swiss Roll
User Reviews
4.0
3 reviews
Good
Apple & Chocolate Spelt Swiss Roll
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A delicious combination of apples and dark chocolate make this Swiss Roll a wonderful treat!
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Ingredients
- For Apple filling:
- 2 Large Bramley apples
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- For Swiss Roll:
- 3 eggs medium sized
- 75 g caster sugar I keep vanilla pods in mine or replace a tsp with vanilla sugar
- 75 g Spelt plain white flour or plain white flour
- 1 tbsp boiling water
- For topping:
- 130 g dark chocolate
- large knob of butter
- 5 walnut halves
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Instructions
- Peel, quarter, core and chop the apples into slices.
- Place apple slices in a lidded pan with the lemon juice, water, and sugar then gently cook for 5 – 10 minutes until completely softened. Then mash with a fork.
- Place the puree in a bowl to cool.
- To make the Swiss Roll pre-heat the oven to 170⁰C.
- Grease and line a Swiss Roll tin (24cm x 34cm) with greased baking paper.
- Whisk the eggs and sugar together until mousse like and a trail of batter will sit on the surface for 15 seconds.
- Sift in the flour and fold in with a large metal spoon.
- Then fold in the boiling water.
- Tip the batter into the tin and spread out evenly into the corners with a spatula.
- Place in the oven on the middle shelf for 10 minutes or until the centre springs back to the touch.
- Once cooked tip out onto a sheet of baking paper (if you wanted to make this without the chocolate topping drizzle the paper with caster sugar beforehand).
- Using a long sharp knife trim off the outer dry edges of the sponge.
- To help with the initial rolling, score into the sponge 2/3 way down, 2 cm away from the short end nearest to you.
- Spread the apple puree evenly over the sponge leaving a small gap either side to allow for spread (holding a little puree back if necessary).
- Using the baking paper (we don’t want finger marks) as a guide, roll up the sponge onto itself from the scored end keeping it really tight until you reach the end which should be underneath.
- Hold in this position for a minute then place along with the baking parchment onto a wire rack to cool.
- Meanwhile make the chocolate topping by breaking up the dark chocolate and placing it in a bowl along with the butter over a pan of barely simmering water.
- Once melted and combined pour the chocolate over the Swiss Roll and spread with a spatula to evenly cover.
- Place the walnut halves along the top.
- Now you can either serve straight away with the chocolate still molten or when it has set along with some whipped or clotted cream if you wish.
- Keep in the fridge.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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