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Chocolate Swiss Roll
Chocolate Swiss Roll
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
160 minutes
Indulgent chocolate Swiss roll filled with luscious Nutella cream for a stunning and irresistible dessert.
Ingredients:
  • 1 serving cooking spray
  • 0.25 cup all-purpose flour
  • 0.25 cup cocoa powder, or more as needed
  • 0.25 teaspoon salt
  • 0.125 teaspoon baking soda
  • 3 eggs
  • 0.25 cup white sugar
  • 0.5 teaspoon vanilla extract
  • 2.5 tablespoons melted butter
  • 0.75 cup heavy cream
  • 2 teaspoons powdered sugar
  • 0.125 cup chocolate-hazelnut spread (such as Nutella®)
Instructions:
  • Preheat your oven to 325°F (165°C) and generously grease a rimmed sheet pan with cooking spray, then line it with parchment paper.
  • Combine and sift the flour, cocoa powder, salt, and baking soda in a medium bowl.
  • In a large bowl, use an electric mixer on high speed to beat the eggs and sugar until tripled in volume, for about 5 minutes. Add vanilla. Gradually beat in the flour mixture in thirds on low speed, alternating with melted butter, until just combined. Pour the batter into the prepared pan ensuring it's less than 1/4 inch thick.
  • Bake in the preheated oven for 8 to 9 minutes until a toothpick inserted into the center comes out clean. Let it cool completely.
  • Carefully invert the cake onto a fresh sheet of parchment paper. Gently peel off the used parchment paper from the top of the cake. Roll the cake into a tight cylinder, beginning at one end of the paper. Chill in the refrigerator for 2 hours before serving.
  • Prepare the filling by whisking together cream, powdered sugar, and vanilla with an electric mixer until medium peaks form. Gently fold in the chocolate-hazelnut spread until fully incorporated.
  • Spread the filling evenly over the unrolled cake, then carefully roll it back up, being mindful of potential cracking or tearing. Optional: dust with cocoa powder for extra flavor.

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