Efrat's Notebook

Swiss Chocolate Roulade Draft

A thin chocolate and coffee sponge roll filled with coffee whipped cream and grated chocolate, which I decorate and keep in the fridge until serving.

  • Prep30 min
  • Cook8 min
  • Total38 min
  • KashrutDairy

What you need

Amount:×1

Sponge

Filling

Decoration

How I make it

Sponge

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  2. Sift together the flour, cocoa, coffee and baking powder.

  3. Beat the egg whites and sugar into a smooth meringue.

  4. Add the yolks and beat for 20 more seconds.

  5. Fold in the milk and the sifted dry ingredients.

  6. Spread the batter evenly on the lined sheet and bake for 8 minutes.

  7. Sprinkle sugar on a fresh sheet of parchment and turn the cake out onto it. Peel off the old paper.

  8. Let the cake rest for a minute, roll it up with the new paper and leave it to cool.

Filling and rolling

  1. Whip the cream with the coffee and sugar and fold in the grated chocolate.

  2. When the cake is cool, unroll it and spread the filling in an even layer.

  3. Roll it up again, decorate with the slivered almonds and keep in the fridge.

Source: ChefEf (chefef.com)