4.9 from 381 votes
Apricot & Chocolate Swiss Roll
The Apricot & Chocolate Swiss Roll features a light sponge cake rolled with apricot jam and a rich chocolate cream filling. The combination of the fruity jam and creamy chocolate creates a balanced, indulgent dessert with a tender, moist texture. Baked sponge is rolled warm to form the classic Swiss roll shape and chilled before glazing.
Prep Time
40 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 55 mins
Servings:
12
servings
Course:
Dessert
Cuisine:
French, International
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.
Cup of Yum
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.