Chocolate and coffee swiss roll


For the sponge
  • Butter or vegetable oil for greasing
  • 6 large free-range eggs, separated
  • 150g golden caster sugar
  • 50g good quality cocoa powder, plus extra to dust
  • 50g good quality dark chocolate, melted, to decorate
For the coffee cream filling
  • 175ml double cream
  • 35g icing sugar, sifted
  • 1-2 tbsp very strongly brewed coffee, cooled (to taste)
  • 15g chocolate covered coffee beans, finely chopped, plus extra, roughly chopped, to decorate


    • Heat the oven to 180°C/fan160°C/ gas 4. Grease and fully line a 30cm x 20cm swiss roll tin with baking paper. Put the egg yolks and sugar in a large bowl and whisk with an electric hand mixer until the mixture is thick and pale, and leaves a ribbon from the whisk when lifted. Sift in the 50g cocoa, then fold in with a metal spoon or balloon whisk.
    • In a separate, spotlessly clean bowl, beat the egg whites with an electric hand mixer until the mixture forms soft peaks – it should just peak and flop over when you lift the beaters. Fold the whites into the yolk mixture with a balloon whisk or metal spoon, starting with a heaped tablespoonful to loosen the mix, then adding the rest in thirds. Be careful not to knock out the air.
    • Gently pour the mixture into the prepared tin and bake for 15-20 minutes until risen and springy to the touch. Remove from the oven and leave to cool slightly in the tin.
    • Turn the sponge out onto a sheet of baking paper dusted liberally with cocoa powder. Peel off and discard the attached baking paper from the tin. While still warm, gently but firmly roll up the sponge, starting at one of the shorter edges, using the cocoa dusted paper to help you, so you have a short, fat roll. Set aside.
    • To make the filling, combine the cream, icing sugar and coffee in a mixing bowl. Taste to check the flavour – depending on the strength of your coffee you may want to add more sugar. Whip the cream until it forms soft peaks. Fold through the 15g chocolate-covered coffee beans.
    • Unroll the sponge, then spread with the cream, leaving a 1-2cm border. Using the paper to help you again, take a grip on one of the short ends and roll up the sponge as tightly as possible over the cream – you want a really good swirl once you cut into it. Sit the roll on its seam, wrapped in the cocoa-covered paper, and chill for 1 hour or overnight.
    • Take the swiss roll out of the fridge 1 hour before serving. Remove the baking paper, then dust over a little more cocoa to even up the coating. Drizzle the melted chocolate over the top haphazardly, then top with extra chopped chocolate-covered coffee beans.

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