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Cake Swiss Chocolate Roll

posted by Angel 08-23-101 9:23 PM

Swiss Chocolate Roll

1 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract

Cocoa Cream:
2 cups 35 percent cream
1/2 cup cocoa
1/2 cup sugar
1/4 cup coffee liqueur


Preheat oven to 375F. Grease and Line an 8 x 12-inch Swiss roll tin.

In a bowl, sift flour, cocoa, baking powder and salt. In a mixer bowl gradually add sugar. Beat eggs and continue beating, then add water and vanilla. Pour the batter into the Swiss roll tin and bake for 10-12 minutes or until firm.
Loosen the cake immediately and turn onto a tea towel. Put a sheet of butter paper on top of the cake with the towel below. Roll up the cake with the butter paper on the inside and the towel on the outside, so that the butter paper and towel separates the layers of the rolled up cake. Leave aside to cool completely.

Whip the cream until almost stiff and carefully unroll the Swiss roll and spread the cream very carefully and reroll.

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