Homemade Chocolate Swiss Roll: Creamy, Crunchy, and Irresistible
This chocolate Swiss roll with Oreo cream filling is a deliciously indulgent dessert that combines a light chocolate cake with a creamy Oreo filling and a crispy chocolate coating.
Servings: 6
Ingredients
- 5 eggs
- 50 g corn oil
- 15 g cocoa powder
- 65 g milk
- 60 g cake flour
- 65 g caster sugar
- 5 drops lemon juice
For the crispy chocolate coating:
- 70 g chocolate
- 25 g coconut oil
- 20 g crushed nuts
For the Oreo cream filling:
- 200 g heavy cream
- 5 g sea salt
- 16 g caster sugar
- 30 g crushed Oreos
Optional decorations:
- 4 Biscoff cookies
- 2 strawberries
- 4 blueberries
- Whipped cream you can use leftover Oreo cream filling if available
Instructions
Preparing the cake base:
- Preheat your oven to 160°C and line a 28x28 square baking pan with parchment paper.
- Separate the egg yolks from the egg whites.Place the 5 egg whites into the fridge to freeze for 15-20 minutes
- In a large mixing bowl, pour in 50g corn oil, then add 15g cocoa powder. Stir until the cocoa powder completely dissolves. Add 65g milkand continue mixing until the mixture is fully emulsified.
- Sift 60g cake flourinto the mixture. Use a spatula to stir the ingredients in a “Z” or “–” motion until there is no dry flour left.
- Add 5 egg yolksto the mixture and continue stirring until smooth and well combined.
- Take the egg whites out of the refrigerator, add a few drops of lemon juice, and begin whipping.When large bubbles form, add the first portion of caster sugar and continue whipping. Add the second portion of sugar once the foam becomes finer. When stiff peaks begin to form, add the final portion of sugar and whip until the meringue holds a firm curve.
- Take about 1/3 of the whipped egg whites and add them to the egg yolk batter. Gently fold with a spatula until well combined. Then, pour the mixed batter back into the remaining egg whites and continue folding until fully incorporated.
- Pour the batter into the prepared pan. Gently shake or smooth the surface with a spatula, ensuring it's even. Tap the pan lightly to remove any air bubbles.
- Bake in the preheated oven for about 25 minutes(depending on your oven, baking time may vary). Once done, let the cake cool.
Preparing the Oreo cream filling:
- In a mixing bowl, pour 200g heavy cream, add 16g caster sugarand 5g sea salt. Whip until soft peaks form.
- Add 30g crushed Oreosto the whipped cream and mix until evenly combined. Set aside.
Preparing the crispy chocolate coating:
- Place 70g of chocolate and 25g of coconut oil into a heatproof container. Set the container over a pot of simmering water (double boiler method) and stir until the chocolate is fully melted. Then, add 20g of crushed nuts and stir until well combined.
Assembling the Swiss roll:
- When cool, carefully invert the cake onto a new piece of parchment paper. Peel off the top layer of parchment.
- Spread an even layer of the Oreo cream filling on the surface of the cake, using a little extra cream in the first third of the cake (the part closest to you).
- Use a rolling pin to slowly roll the cake from one end. As you roll, make sure to roll tightly to avoid any gaps. Once rolled, gently press both ends with your hands to make the Swiss roll more compact.
- Using a knife, slice the rolled cake into 6 equal pieces.
- Drizzle the crispy chocolate coating over the top of each cake roll. Optionally, pipe some whipped cream on top and decorate with Biscoff cookies, strawberries, and blueberries.
- Place the assembled rolls into the fridge to chill. This helps the flavors set and improves the texture.