CHOCOLATE SWISS ROLL WITH STRAWBERRY Recipe

If you’re looking for a dessert that’s equal parts showstopper and comfort food, the CHOCOLATE SWISS ROLL WITH STRAWBERRY is an absolute must-try. This delightful confection pairs airy chocolate sponge with luscious whipped cream and juicy strawberries, all swirled into a stunning spiral that’s ready to wow your family or guests. Each slice reveals those irresistible layers, balancing chocolatey richness with fruity freshness for a homemade treat that never fails to bring smiles.

Ingredients You’ll Need

Every ingredient in this recipe plays a special role, coming together to create a CHOCOLATE SWISS ROLL WITH STRAWBERRY that’s light, moist, and bursting with flavor. You likely have most of these in your pantry, but each one adds its own magic—so don’t skip a thing!

• All-purpose flour: This is the backbone of the sponge, providing the structure that allows it to roll beautifully without cracking.
• Unsweetened cocoa powder: For deep, authentic chocolate flavor and that inviting cocoa color.
• Baking powder: Just a touch gives the cake its gentle lift and tender crumb.
• Dark chocolate, grated (1 oz/28 g): The grated chocolate intensifies that chocolate richness and adds flecks throughout the roll.
• Eggs (4): Essential for achieving a fluffy, pliable sponge—make sure they’re at room temperature for best results.
• Sugar (1/3 cup for cake; 2 tablespoons for cream): Sweetens the sponge and the whipped cream, balancing the chocolate’s slight bitterness.
• Heavy whipping cream (1 cup): Whips up into a cloud-like filling, soft and dreamy.
• Fresh strawberries, diced (1 cup): Their freshness and gentle tartness lightens up every bite.
• Dark chocolate bars, shaved: Use these for showering over the finished roll, adding shine and extra chocolate appeal.
• Whole strawberries (4): These become the crowning jewel, making your CHOCOLATE SWISS ROLL WITH STRAWBERRY a visual treat as well.

How to Make CHOCOLATE SWISS ROLL WITH STRAWBERRY

Step 1: Preheat and Prepare

Begin by preheating your oven to 180°C (350°F). Line a baking tray with parchment paper—this will make it easy to lift and roll your sponge later, so take your time smoothing out any wrinkles in the paper.

Step 2: Whip the Eggs and Sugar

In a large bowl, combine your eggs and 1/3 cup sugar. Start whisking on low speed, then gradually work up to high, beating for 3–4 minutes until the mixture is thick, pale, and glossy. This is key for a fluffy sponge: you want lots of air in this stage!

Step 3: Fold in Dry Ingredients and Chocolate

Gently sift in your flour, cocoa powder, and baking powder. Add the grated dark chocolate, then use a spatula to carefully fold everything together. Try not to overmix—you want to keep all that lovely air in the batter for your CHOCOLATE SWISS ROLL WITH STRAWBERRY.

Step 4: Bake the Chocolate Sponge

Spread the batter evenly over your prepared tray, smoothing it into every corner. Pop it in the oven and bake for just 6–7 minutes (don’t wander off—thin sponges bake fast!). When done, turn the oven off and let the cake rest for one minute before moving on.

Step 5: Roll the Sponge While Warm

Dust a clean kitchen towel (or parchment) with powdered sugar and invert your sponge onto it. Carefully peel off the baking paper. Now, starting from the short end, roll the cake up with the towel inside. Let it sit and cool completely in this rolled shape—this helps it remember the ‘roll’ curl, preventing cracks later.

Step 6: Whip the Cream

Once your cake is completely cool, whip the heavy cream using clean beaters until soft peaks form. Add 2 tablespoons sugar and continue whisking until the cream holds firm, but still soft, peaks—don’t overbeat or it might turn grainy.

Step 7: Fill and Roll with Strawberries

Gently unroll your cooled cake. Spread the whipped cream evenly over the surface, then sprinkle with diced fresh strawberries. Carefully reroll (this time without the towel), creating that signature swirl inside your CHOCOLATE SWISS ROLL WITH STRAWBERRY.

Step 8: Decorate and Chill

Move the roll to a serving platter seam-side down. Shower it with dark chocolate shavings, a dusting of powdered sugar, and place the whole strawberries on top. Refrigerate for a few hours—this helps the flavors meld and makes slicing super neat.

How to Serve CHOCOLATE SWISS ROLL WITH STRAWBERRY

Garnishes

Finish your masterpiece with a flourish! A generous sprinkle of chocolate shavings, a dusting of powdered sugar, and those bright whole strawberries make every slice look bakery-worthy. Feel free to tuck in a sprig of mint or even a drizzle of berry sauce for extra color and flavor.

Side Dishes

This roll is delicious all on its own, but if you want to round out dessert, serve with a dollop of vanilla ice cream, a scoop of raspberry sorbet, or a creamy cappuccino. Each adds a distinct twist: icy, creamy, or toasty and warm to pair with your CHOCOLATE SWISS ROLL WITH STRAWBERRY.

Creative Ways to Present

Slice it with a sharp knife so every piece reveals those stunning spirals. Arrange slices on a long platter, fan them out, or serve individually on pretty dessert plates with extra strawberries scattered around. For parties, you can even cut it into smaller “mini rolls,” perfect for picking up with fingers at a buffet.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap them tightly or place slices in an airtight container. The roll should stay moist and delightful in the fridge for up to 3 days. Just remember to keep it cold, as the cream filling is best served chilled.

Freezing

You can absolutely freeze your CHOCOLATE SWISS ROLL WITH STRAWBERRY! Wrap the whole roll or individual slices tightly in plastic wrap, then in foil. Store in the freezer for up to 1 month. Thaw overnight in the fridge and enjoy as if freshly made.

Reheating

This dessert is meant to be served chilled, so there’s no need to reheat. In fact, letting the roll rest at room temperature for 5–10 minutes before serving helps soften the cream and brightens the flavors.

FAQs

Why did my swiss roll crack when rolling?

This often happens if the sponge is overbaked or not rolled while still warm. Rolling soon after baking ensures the cake is flexible enough, while overbaking dries it out and causes cracks.

Can I use other fruit instead of strawberries?

Absolutely! Raspberries, blueberries, or even thinly sliced kiwi pair beautifully with the chocolate and cream. Just stick with fruits that aren’t too juicy to avoid soggy cake.

Is it okay to make the roll a day ahead?

Yes! CHOCOLATE SWISS ROLL WITH STRAWBERRY actually improves as the flavors meld in the fridge overnight. Just wait until serving to decorate with fresh berries and chocolate shavings for the best look.

How can I get really smooth whipped cream for the filling?

Start with ice-cold cream and a chilled bowl. Whip on medium speed until soft peaks, then add sugar, and continue until the cream is just firm—it should look luscious and smooth, not stiff or grainy.

What’s the best way to cut the Swiss roll neatly?

Use a sharp, serrated knife and wipe it clean after each cut. Chilling the roll for a few hours before slicing really helps keep those pretty spirals crisp and defined.

Final Thoughts

There’s something enchanting about making and sharing a CHOCOLATE SWISS ROLL WITH STRAWBERRY, whether for a celebration or just a cheer-up dessert. It’s easier than it looks, yet so impressive and delicious—a true sign of love from your kitchen. Give it a try, and watch it become a new favorite at your table!

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