Baking Cake Chocolate Swiss Roll 14th March 2024 by Subhani Recipe from Annie Bell Ingredients For the Sponge50g Cocoa PowderPinch of salt3 large eggs75g light muscovado sugar Little ExtraUnsalted butter for greasingCocoa Powder for dusting (optional)Icing sugar for dustingChocolate curls for decorating (optional) For The Filling200g of dark chocolate (approx.. 50% cocoa)1 Tablespoon dark muscovado sugar200ml Whipping Cream PREP TIME 10-15 Minutes COOK TIME 8-10 minutes SERVES 6 Instructions Preheat the oven to 180C fan oven / 200C electric oven.Butter a 32x23cm non-stick Swiss roll tin, line the base with baking sheet.Shift the cocoa into a bowl and add saltPlace the eggs and muscovado sugar in a bowl and whisk for 8-10 minutes using an electric whisk until the mixture is pale and mousse likeLightly fold in the cocoa in two goes.Pour the mixture into a prepared tin, smooth the surface using a palette knifeGive the tin a couple of shape taps on the work surface to disperse any large air bubblesBake the sponge for 8-10 minutes until set and springy to the touchLay out a clean tea towel on the work surface and sift over a fine layer of icing sugarTurn the cake out onto it and carefully roll it up with the tea towel, leaving the paper in placeSet aside to cool for 40-60 minutesTo make the filling, place the chocolate, sugar, vanilla and 2 tablespoons of the cream in a bowl and set over a pan with about 2cm of simmering waterStirrings until smoothSet aside to coolWhip the remaining cream until soft peaks form and fold in the cooked melted chocolateTo assemble, carefully unroll the sponge and peel off the paper.Spread with chocolate cream, roll it up gain and tip onto a serving plate, seam downwardsDust over some icing sugar/cocoa powder and decorate with chocolate curlsChill, uncover for a couple of hours. Equipment Free Standing Mixer32x23cm Swiss roll tin Note You can make this in advance; bring it back to room temperature for 30 minutes before eating. Carry out step 18 at the last minute.