Chocolate Swiss Roll
This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's bûche de Noël. It takes time but is worth the effort.
INGREDIENTS :
- cooking spray
- ¼ cup all-purpose flour
- ¼ cup cocoa powder, plus more for dusting
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 3 large eggs
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- 2 ½ tablespoons melted butter
- ¾ cup heavy cream
- 2 teaspoons powdered sugar
- ½ teaspoon vanilla extract
- ⅛ cup chocolate-hazelnut spread (such as Nutella)
DIRECTION:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or rimmed sheet pan with cooking spray and line with parchment paper.
- Make cake: Sift flour, cocoa powder, salt, and baking soda together in a medium bowl.
- Beat eggs and sugar in a large bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Mix in vanilla. Beat in flour mixture on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
- Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper gently from the top of cake. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
- Make filling: Whip cream, powdered sugar, and vanilla together in a bowl with an electric mixer until medium peaks form. Mix in chocolate-hazelnut spread until well combined.
- Unroll cake and spread evenly with filling. Roll up cake with filling, keeping in mind that cake might crack or tear easily. Dust with cocoa powder if you like.
