Chocolate and Almond Swiss Roll

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Chocolate and Almond Swiss Roll
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
1
For the cake
4
eggs (separated)
1 pinch
½ cup
sugar (plus extra for sprinkling)
¾ cup
½ cup
cocoa powder (scant)
½ cup
Corn starch (scant)
For the filling
1 ½ cups
cup
0.333 cup
2 ½ ounces
cup
cream (38% fat)

Preparation steps

1.
For the cake: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 40cm x 30cm|16" x 12" Swiss roll tin and line the base with non-stick baking paper.
2.
Whisk the egg whites with the salt and half the sugar until stiff.
3.
Whisk the egg yolks with the remaining sugar until pale and fluffy. Gradually fold the egg whites into the yolk mixture.
4.
Sift in the dry ingredients and fold in gently.
5.
Spread evenly in the tin and bake for 10-12 minutes until springy to the touch.
6.
Remove from the oven and turn out on to a sheet of non-stick baking paper sprinkled with sugar. Trim the sponge edges and roll up with the paper inside. Leave to cool completely.
7.
For the filling: beat together the cream cheese, almond liqueur and sugar until smooth. Stir in the chocolate chips.
8.
Whisk the cream until thick and fold into the cream cheese mixture.
9.
Unroll the sponge and spread evenly with the filling, leaving a margin at the edges. Roll up again and chill for 1 hour before serving.