Chocolate swiss roll | Brazo gitano de chocolate #pionono #swissroll #Brazogitano

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Chocolate chips are often less expensive and easier to find.

Preheat the oven to 350°F (175°C).

Separate the egg yolks from the egg whites.

Beat the egg whites until fluffy, then add 1/2 cup sugar and continue beating until combined.

Beat the egg yolks with 1/2 cup sugar until pale yellow.

Gently mix the egg whites into the egg yolks.

Add cocoa powder, flour, pinch of salt, and oil to the mixture and mix gently.

Grease a baking sheet and line it with parchment paper.

Pour the batter onto the prepared baking sheet and spread it out evenly with a spatula.

Bake for 15 minutes at 350°F (175°C).

Once baked, cover the cake with saran wrap and flip it onto the wrap.

Let the cake rest for about 30 minutes.

Melt the semi-sweet chocolate in a bowl over hot water to avoid burning.

Whip the heavy cream until soft peaks form.

Mix the melted chocolate into the whipped cream to create the filling.

Roll the cake with the filling inside, using the saran wrap to assist.

Let the rolled cake sit for about 10 minutes.

Remove the saran wrap and trim the edges of the cake for clean lines.

Melt an additional 1/2 cup of chocolate with a pat of butter for the topping.

Pour the melted chocolate over the cake to create a hard shell.

Refrigerate for about 20 minutes to let the chocolate harden.

Decorate the edges with more whipped cream and chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens