Apricot & Chocolate Swiss Roll
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 55 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
French, International
Apricot & Chocolate Swiss Roll
Description
This recipe starts with a sponge made from eggs whipped with sugar and a pinch of salt until tripled in volume, then gently folded with flour and melted butter. Baking the batter in a lined tray creates a flexible sheet which is rolled while warm for shaping. The filling includes apricot jam spread directly on the unrolled sponge, topped by a chocolate cream mixture made from heated cooking cream, dark chocolate, and vanilla sugar blended to a smooth texture and cooled to thicken slightly.
After layering the fillings, the sponge is rerolled tightly, wrapped, and refrigerated to set. The final touch is a chocolate icing glaze to finish the roll, adding extra richness and shine. The finished Swiss roll offers a moist, fluffy cake with fruity and chocolate layers, suitable for dessert or special occasions.
The preparation requires careful folding to maintain sponge airiness and attentive heating of the cream-chocolate mixture to avoid curdling. Chilling time helps the filling firm up so the roll slices cleanly.
Ingredients
Sponge:
- 4 egg
- 4 tbsp sugar
- 4 tbsp flour
- 30 g butter
- salt a pinch
Filling:
- 200 g apricot jam
- 200 g dark chocolate
- 250 ml cooking cream
- 1 tsp vanilla sugar
Instructions
Sponge:
- Melt the butter over a low heat and let cool. Whip the eggs with the sugar and a pinch of salt until they triple in volume. Add the melted butter and mix for another 10 seconds. Turn off the mixer. Incorporate the flour with gentle upward movements.
- Preheat the oven to 180 °C (360 °F). Line a large baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 15 minutes. When ready, flip it out onto a clean towel. Roll up while the sponge is warm. Leave to cool.
Filling:
- Heat up the cooking cream to an almost boiling point. Add the chocolate and vanilla. Leave for two minutes. Stir vigorously to achieve a smooth consistency. Leave to cool for half an hour.
- Gently unfold the rolled-up sponge. Spread over the apricot jam. On top of that, spread the chocolate cream. Roll up tightly. Refrigerate for an hour. Glaze the roll with chocolate icing. It is delicious.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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