Here's a wonderful secret I am letting you in on. This absolutely sinful dessert has no flour and no butter. Yes, you read that right! I was shocked too when I read the recipe but it is true and it is one of the best looking and definitely best tasting desserts I have ever made. Without further ado, I present to you, the exquisite chocolate swiss roll.
For this you will need -
15in by 10in Sheet Pan
6 - Eggs
120 gms - Baking Chocolate (semi sweet)
50 gms - Sugar
1 1/2 tspn - Vanilla Extract
1/8 tspn - Salt
250 ml - Heavy Whipping Cream
2 tblspns - Sugar
6-8 - Fresh Strawberries (blended), if planning to finish the Swiss roll the same day, else use
2- 3 tblspns - Strawberry Preserve
Method -
Prepare the sheet pan by lining with parchment paper and then applying butter on top.
Separate the yolks and the whites when the eggs are cold. Wait for thirty minutes to let them come to room temperature.
Ensure that your mixing bowl is dry and free of any dirt. Put the whites and start beating till it begins to froth. Now add the salt, just a pinch and keep beating till you get soft peaks. Since my mixer has only one bowl I put the beaten egg white in a different container, if you have two bowls, then leave the egg whites in the bowl you mixed.
Now, take the yellows and beat till you get beautiful ribbons when you lift with a spatula. Add the sugar and keep on beating till mixed. In the meantime break the chocolate into small pieces.
Melt in microwave on high for 45 seconds or when the chocolate just melts. Do not over heat, it will ruin the texture and burn the chocolate. Alternately, heat in a double boiler that is boil water on the cooktop and put the chocolate in another bowl placing it on top of the boiling water. The steam from the water will melt the chocolate. This will take longer but will definitely not burn the chocolate.
Add this melted chocolate and vanilla extract and beat till mixed. Now fold the whites into this mixture, making sure not to over mix but be sure to mix them well. Pour this batter on the sheet pan and spread it out evenly. Bake at 180deg C for 15 minutes. It won't rise much. It shouldn't.
It will come out looking quite sad but don't be fooled by it's looks. To prepare the icing, beat the whipping cream with sugar, vanilla and strawberries (fresh or preserve) till soft and fluffy. To ensure a good icing, have all utensils and ingredients cold, straight out of the refrigerator. Spread the icing evenly on the cake after it has cooled.
Now, start to gently fold the cake from the shorter end. It is easier from this end. If you want a longer roll, then you can fold from the longer end. I have never tried that. A little bit of the cake may stick to the parchment paper, that is fine. Once rolled, use the remaining icing to spread on the outside and as much as possible underneath too.
Cut into beautiful slices and serve.
For this you will need -
15in by 10in Sheet Pan
6 - Eggs
120 gms - Baking Chocolate (semi sweet)
50 gms - Sugar
1 1/2 tspn - Vanilla Extract
1/8 tspn - Salt
250 ml - Heavy Whipping Cream
2 tblspns - Sugar
6-8 - Fresh Strawberries (blended), if planning to finish the Swiss roll the same day, else use
2- 3 tblspns - Strawberry Preserve
Method -
Prepare the sheet pan by lining with parchment paper and then applying butter on top.
Separate the yolks and the whites when the eggs are cold. Wait for thirty minutes to let them come to room temperature.
Ensure that your mixing bowl is dry and free of any dirt. Put the whites and start beating till it begins to froth. Now add the salt, just a pinch and keep beating till you get soft peaks. Since my mixer has only one bowl I put the beaten egg white in a different container, if you have two bowls, then leave the egg whites in the bowl you mixed.
Now, take the yellows and beat till you get beautiful ribbons when you lift with a spatula. Add the sugar and keep on beating till mixed. In the meantime break the chocolate into small pieces.
Melt in microwave on high for 45 seconds or when the chocolate just melts. Do not over heat, it will ruin the texture and burn the chocolate. Alternately, heat in a double boiler that is boil water on the cooktop and put the chocolate in another bowl placing it on top of the boiling water. The steam from the water will melt the chocolate. This will take longer but will definitely not burn the chocolate.
Add this melted chocolate and vanilla extract and beat till mixed. Now fold the whites into this mixture, making sure not to over mix but be sure to mix them well. Pour this batter on the sheet pan and spread it out evenly. Bake at 180deg C for 15 minutes. It won't rise much. It shouldn't.
It will come out looking quite sad but don't be fooled by it's looks. To prepare the icing, beat the whipping cream with sugar, vanilla and strawberries (fresh or preserve) till soft and fluffy. To ensure a good icing, have all utensils and ingredients cold, straight out of the refrigerator. Spread the icing evenly on the cake after it has cooled.
Now, start to gently fold the cake from the shorter end. It is easier from this end. If you want a longer roll, then you can fold from the longer end. I have never tried that. A little bit of the cake may stick to the parchment paper, that is fine. Once rolled, use the remaining icing to spread on the outside and as much as possible underneath too.
Cut into beautiful slices and serve.
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