Chocolate Swiss roll

Here's a recipe for a classic Chocolate Swiss Roll, a delicious and elegant dessert that's sure to impress your friends and family.

Ingredients:

For the Chocolate Swiss Roll:

3/4 cup all-purpose flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

Powdered sugar (for dusting)

For the Chocolate Filling:

1 cup heavy whipping cream

8 ounces (about 225g) semi-sweet chocolate, chopped

Instructions:

Preheat your broiler to 350°F (175°C). Oil and line a 10x15-inch jam roll skillet with material paper.

In a bowl, filter together the flour, cocoa powder, baking powder, and salt. Put away.

In a large mixing bowl, beat the eggs and granulated sugar together on high speed until the mixture becomes thick and pale, about 5 minutes.

Gently fold in the sifted dry ingredients in two additions, being careful not to overmix.

Stir in the vanilla extract.

Empty the player into the pre-arranged jam roll dish and spread it uniformly to the edges.

Bake in the preheated oven for about 10-12 minutes, or until the cake is just set and springs back when gently pressed.

While the cake is baking, lay a clean kitchen towel on the counter and dust it lightly with powdered sugar.

When the cake emerges from the stove, rearrange it onto the pre-arranged towel. Cautiously strip off the material paper.

Starting from one of the short ends, gently roll up the cake along with the towel. This will help the cake hold its shape when you fill and roll it later. Allow the cake to cool completely in this rolled-up position.

While the cake is cooling, prepare the chocolate filling. In a saucepan, heat the heavy whipping cream over medium heat until it starts to simmer. Remove from heat and stir in the chopped chocolate until smooth and melted. Permit the blend to cool and thicken.

When the cake is totally cool, cautiously unroll it.

Spread the chocolate filling evenly over the cake, leaving about 1/2 inch border around the edges.

Delicately roll the cake back up, this time without the towel. Put it crease side down on a serving platter.

Dust the top of the roll with powdered sugar for a finishing touch.

Refrigerate the Chocolate Swiss Roll for at least 1-2 hours before serving to allow the filling to set.

Slice and serve the Swiss roll, and enjoy!

This Chocolate Swiss Roll is not only visually appealing but also a delightful treat for any occasion.