A chocolate and cream Swiss muffin has been described as rich, decadent, and absolutely delicious. Consume the Swiss muffin as part of an afternoon tea or whenever you crave a piece of cake.
Swiss rolls are thin, square sponge cakes topped with a variety of fillings (the jam is a specific traditional Swiss roll) and then rolled to form a thick ‘log’ shaped cake.
Although jam or marmalade and cream are popular flavors, other flavors, such as chocolate and fresh summer fruits, can be added to the cake.
Making a Swiss muffin isn’t the easiest cake to make, but it’s also not the most difficult; all you need is time, patience, and a light touch.
- 6 large eggs
- 2/3 cup / 150 grams of fine powdered sugar
- 8 ounces / 225 grams dark chocolate 60% or more
- 1 1/2 cups / 355 ml heavy double cream
- Raspberries or fresh strawberries optional
- 1/2 teaspoon vanilla extract
- Optional: fresh raspberries or strawberries or other soft fruits
- Cocoa powder for dusting
To make the Swiss roll dough:
- Collect all of the ingredients.
- Preheat the oven to 220°C/425°F/Gas 7 and set aside.
- A 9 x 13 inch can of Swiss roll should be greased and lightly lined. Rub the surface of the paper lightly with a small piece of kitchen paper lightly moistened with a little vegetable oil.
- Separate the yolk and egg white and place them in separate bowls. In a large, deep baking dish, combine the sugar and egg yolks. Using an electric hand mixer or a hand mixer, beat the mixture until it is light but thick.
- Melt the chocolate in the microwave with 4 tablespoons of water, being careful not to overcook, or in a saucepan with slightly simmering water, being careful not to let the bottom of the container touch the water.
- Gently stir in the chocolate to the egg and sugar mixture.
- In a separate clean bowl, whip the egg whites until stiff; the whisk should form fairly stiff peaks when lifted from the bowl.
- Fold a tablespoon of egg white into the brownie batter, then gently fold in the remaining beaten egg whites.
- Place the cake mix in the prepared tin, smooth the surface with a spatula, and fill the tin being careful not to hit the air.
- Bake for 12 minutes, or until firm to the touch, in a preheated oven. If you overcook the sponge, it will dry out
- Place the can on a cooling rack to cool.
Roll the cake up:
- Place a large sheet of greaseproof paper on your work surface, then flip the can of Swiss roll over and gently remove the sponge. Remove the paper from the sponge and smooth out the cake's uneven edges.
- Whip the cream lightly, but only enough to hold its shape loosely.
- Spread the cream and, if using, the fruit evenly over the entire surface of the cake, leaving a 3/4-inch margin on each of the two short sides.
- Cut a small 3/4-inch incision inward from one of the short edges with a small, sharp knife, being careful not to cut through the cake.
- Fold it into the cream with care.
- Then, using the paper on your work surface, roll the cake away from you until it forms a log. Don't be concerned if cracks appear on the surface; these are part of what makes a Swiss Roll unique.
- Serve the cake with cocoa powder or icing sugar and fresh fruits, if desired, and enjoy with a delicious cup of tea. The chocolate Swiss Roll can also be used to make a delicious Christmas Log.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 607Total Fat 38gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 13gCholesterol 256mgSodium 97mgCarbohydrates 57gFiber 4gSugar 49gProtein 10g