Chocolate Swiss roll cake with cream filling

Those who do not like chocolate Swiss roll cake, have not tried it =) Anything can be forgiven to this indecently delicious dessert – even extra calories. Try making a chocolate Swiss roll cake with custard this coming weekend – you are about to experience real magic on your plate.

Ingredients

• For the sponge cake:
• Eggs - 3 pcs
• Sugar - 80 g
• Flour - 60 g
• Cocoa - 20 g
• Butter - for greasing
• Powdered sugar - optionally
• For custard:
• Eggs (egg-yolks) - 1 pc
• Sugar - 40 g
• Milk - 150 ml
• Flour - 15 g
• Chocolate - 45 g
• Vanilla sugar - 4 g
• Butter - 100 g
• For soaking:
• Sweet tea or coffee - 100 mL
• Peanuts - for decoration
• For glaze:
• Sugar - 4 tbs
• Water - 30 ml
• Sour cream - 2 tbs
• Cocoa - 3 tbs
• Butter - 60 g
• Gelatin - 1 tsp

Directions

1. Making and whipping the cream
2. Separate egg yolk from egg white, and add regular and vanilla sugar. Whisk until a soft white mass is formed.
3. To make the mixture thinner, add some milk. Mix thoroughly, and add the flour. The mass should be uniform, and lump-free.
4. Pour the rest of the milk into the pan and heat almost bringing it to a boil. Add the heated milk in small portions into the egg yolk mixture and mix lightly until smooth.
5. Pour the creamy mixture into the pan and cook for about five minutes until thick. Do not forget to whisk the mixture.
6. Take the cream off the cooker and add pieces of milk or dark chocolate. Stir carefully until the chocolate is fully melted. Cover with food wrap and leave to cool: the cream should reach room temperature.
7. Take the butter from the fridge and leave it for a while until it becomes soft.
8. Put pieces of butter, which reached room temperature, into a deep bowl. Beat with a mixer for seven minutes. The butter should turn light and airy.
9. Add custard with a spoon and continue to whisk. Put the cream in the refrigerator.
10. Baking the sponge cake
11. Cover the baking sheet with parchment paper and make edges. Grease the parchment with butter.
12. Mix eggs with sugar. Beat with a mixer for 10–13 minutes. The volume of the mixture should triple. The mass should turn white, and airy, and traces of the whisk should remain on the surface.
13. Mix the flour with cocoa. Sieve in small portions into whipped eggs, each time gently stirring the mixture from the bottom to the top. In the end, add water and mix again.
14. Pour the airy dough on parchment and level. Preheat the oven to 180°C and put the baking tray in for 12 minutes.
15. While the classic sponge cake is usually baked on the middle level in the oven, the chocolate sponge cake should be raised higher by one level. The main thing is not to over-dry the sponge cake. You can check its readiness with a toothpick – when it comes out dry, the sponge cake is ready.
16. Making a roll
17. Cover the table with parchment paper and sprinkle with powdered sugar all over the perimeter. Dampen a towel with cold water.
18. Move the sponge cake to the powdered parchment paper not remove the sheet covering the sponge cake. Cover it with a damp towel. Leave for 20 minutes.
19. Soak the cooled sponge cake with sweet tea or coffee.
20. Take chocolate custard out from the refrigerator and spread it on the sponge cake. One side should be covered with a thick layer of cream, the other should be thin; it should be up to 2 cm from the edge.
21. Using the bottom sheet of paper, roll the chocolate Swiss roll cake. Wrap the dessert in the same parchment paper and refrigerate for four hours. After cooling, the custard will be thick and dense.
22. Making the glaze
23. Put gelatin in water. Leave to bloom.
24. Melt the butter in a small saucepan. Add sour cream, cocoa, and sugar. Mix thoroughly and put it on low heat. Bring to a boil. Remember to stir the mixture constantly.
25. Remove from heat and add gelatin immediately. Stir carefully until smooth. Leave to cool fully.
26. Cover a flat dinner plate with parchment paper. Take out the chocolate roll cake from the fridge and cut a little on both sides to even it. Put the rolled cake on the plate and pour the cooled icing on it. Remove the parchment paper.
27. Decorate the roll cake with your favorite nuts. Hazelnuts, almonds, cashews, peanuts – choose your favorite, but do not forget to pre-fry and crush them.
28. An hour in the fridge – and a juicy chocolate Swiss roll cake will be ready to delight any sweet tooth with its magnificent appearance and unique taste. Have a bite and... let it be hunky-dory!