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Swiss Roll

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Ingredients

For the cake

  • 6 ounces Semisweet chocolate, finely chopped 

  • 2 tablespoons Unsalted butter 
  • ¼ cup All-purpose flour 
  • ¼ cup Dutch-processed cocoa powder 
  • pinch Salt 
  • 6 large Egg whites 
  • 1/8 teaspoon Cream of tartar 
  • 1/3 cup Domino® Baker's Sugar™ 
  • 6 large Egg yolks 
  • 1 ½ teaspoons Pure vanilla extract 

For the cream filling

  • 1 ½ cups Heavy whipping cream 

  • ¼ cup Domino® Baker's Sugar 
  • 1 teaspoon Pure vanilla extract 

For the glaze

  • 1 ¼ cups Semisweet chocolate chips 

  • ¾ cup Heavy cream 
  • ½ teaspoon Pure vanilla extract 

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Instructions
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Prep Time: 45 minutes / Bake Time: 10 minutes / Yields: 8-10 servings

Step 1

Preheat oven to 400°F. Grease and line with parchment paper one half-sheet baking pan.

Step 2

Over a double boiler, melt the chocolate and butter. Mix until smooth and well combined. Remove from heat and set aside. Sift the flour, cocoa powder, and salt. Set aside.

Step 3

In a large bowl, beat the egg yolks until smooth. Add half of the sugar and beat at medium speed until the mixture thickens and turns pale yellow in color.

Step 4

In a separate clean bowl, with clean beaters, beat the egg whites, cream of tartar, the rest of the sugar, and vanilla. Beat until stiff peaks form.

Step 5

Add the chocolate mixture into the egg yolk mixture. Stir until well combined. Carefully fold one third of the egg whites into the chocolate mixture, fold until combined. Repeat the process with the rest of the egg whites. Add the flour mixture and carefully fold until well combined.

Step 6

Pour the mixture into the prepared pan. Using an offset spatula, evenly spread until smooth. Bake for 8-10 minutes or until the cake springs back when touched. While the cake is baking, lay a kitchen towel on the counter and sift 1 tablespoon of cocoa all over it. Remove the cake from the oven and allow to cool down for 5 minutes. Invert cake into the prepared towel and remove parchment paper. Starting with the narrow end, roll warm cake tightly with the towel. Cool to room temperature.

Step 7

Prepare the filling by beating the cream, sugar, and vanilla until stiff peaks. Carefully unroll the cake and evenly spread the cream on top of the cake leaving about ½-inch of border around. Slowly roll the cake again without the towel. Place it on top of a cooling rack set over a baking sheet.

Step 8

Prepare the glaze. Over a double boiler, combine chocolate and cream and mix until smooth. Remove from heat and add vanilla. Allow the glaze to rest for 10-15 minutes until it thickens a little. Pour the glaze over the cake and refrigerate for at least 30 minutes before serving.

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