Description
A decadent chocolate sponge cake, rolled with creamy mascarpone filling and drizzled with rich chocolate ganache. Perfect for a special occasion!
Ingredients
Units
Scale
- 2 oz (60 g) dark chocolate
- 1/2 stick (57 g) unsalted butter
- 4 medium eggs
- 3/4 cups (150 g) granulated sugar
- 3/4 cups (90 g) plain gluten free flour blend
- 1/4 tsp xanthan gum
- 1/4 cups (30 g) cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 6 oz (175 g) 60% dark chocolate
- 1 cup + 2 tbsp (265 ml) heavy/double cream
Instructions
- For gluten free chocolate sponge:
- Preheat the oven to 355°F (180°C) and line a 10 x 15 inch (25 x 38 cm) baking tray with baking paper.
- In a heat-proof bowl above simmering water, melt the chocolate and butter until smooth and glossy. Set aside to cool slightly.
- Whisk together the eggs and sugar until pale, fluffy, and tripled in volume.
- Add the melted chocolate and whisk until incorporated.
- Sift together the gluten-free flour blend, xanthan gum, cocoa powder, baking powder, baking soda, and salt. Gently fold into the chocolate mixture until no flour clumps remain.
- Transfer to the lined baking tray and bake at 355°F (180°C) until a toothpick inserted comes out clean (about 10-12 minutes).
- Leave the sponge in the tray for 2 minutes, then turn it out onto baking paper dusted with powdered sugar. Peel away the top baking paper and roll up the sponge. Let it cool completely.
- For mascarpone whipped cream filling:
- For chocolate ganache glaze:
- Place chopped dark chocolate in a heat-proof bowl.
- Bring heavy cream to a boil in a saucepan, pour it over the chocolate, and let stand for 2-3 minutes. Stir until smooth and pourable.
- Assembling the chocolate Swiss roll:
- Gently unroll the cooled sponge and spread the filling evenly on top.
- Carefully re-roll the sponge and chill for 30 minutes.
- Drizzle with chocolate ganache glaze. Reheat glaze if too firm.
- Allow the glaze to set and enjoy.
- Storage:
- Store the chocolate Swiss roll for 3-4 days in a cool, dry place (or refrigerator) wrapped in cling film or a container.
Notes
- For a richer chocolate flavor, use high-quality dark chocolate (70% cocoa or higher) for both the sponge and ganache.
- If your mascarpone cream is too thick, add a tablespoon of heavy cream at a time until you reach desired consistency.
- To prevent the sponge from cracking when rolling, ensure it’s completely cool before attempting to roll it up.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 100