Chocolate Swiss Roll

Chocolate roll filled with light and sweet chocolate pastry cream, sprinkled with icing sugar.
Make your own pastry cream, very tasty and free of preservatives, a lot better from the one we buy from the SM in powder form. Wrap the chocolate cream to a soft and delicious cake.
The light taste of this chocolate roll will surprise you. Children are particularly fond of it, but they are not the only ones.
This is a Mother's Day special!
work: 01h:30' time: 01h:40' medium: 3/5

Ingredients (8 servings)


  • 5 tbsp sugar
  • 2 tbsp cocoa powder
  • 2 tbsp corn starch
  • 2 eggs
  • 600ml/ 20 fl oz milk
  • 200gr/ 7 oz dark chocolate
  • a pinch of salt
First make the cream first so that it has the time to cool.
In a saucepan add sugar, cocoa, cornstarch, eggs, salt and milk. Stir well to mix the ingredients and place the saucepan on low heat, stirring constantly to prevent sticking.
When the mixture is heated thoroughly, add in the chocolate, broken into pieces. Stir until it boils (2'-3'). No more, because because it gets thicker when cold.
Leave aside for later. Remember to stir from time to time, to keep it from making a crust, or cover it with a transparent film.

Ingredients for the cake

  • 120 gr/ 4 oz butter
  • 120 gr/ 4 oz sugar
  • 4 egg whites
  • 20gr/ 0.7 oz cocoa powder
  • 120gr/ 4 oz flour
  • some icing sugar
In the mixer bowl beat the butter with the sugar. Add the egg whites and beat until they rise.
Add the sifted cocoa and stir with a spatula.
Finally add the sifted flour, lifting the mixture from the bowl, top to bottom and around.
In a large oven pan spread baking sheet. Butter and flour the baking sheet.
Inside the pan, add the contents of the bowl and spread a spatula to a uniform thickness.
Bake in a preheated oven on bottom rack, at 200°C/ 390°F/Gas Mark 5, for 6'-7'.
Remove the cake from the oven, Roll with the baking sheet starting from the long side. Leave with the join facing down, and let it cool for 15 minutes.
Open and spread the cream on top. Roll again gently and carefully so that the cream does not run out.
Allow to cool.
When it comes to serving, sprinkle a little powdered sugar on top.
Select a chocolate with high cocoa content (70% -80%), to use for the cream filling.