Roasted Almond and Chocolate Swiss Roll | Sanjeev Kapoor Khazana

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Chocolate chips are easier to find and often less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Heat a pan and bring heavy cream to a boil.

Pour hot cream over roughly chopped dark chocolate and whisk until smooth to make chocolate ganache.

Refrigerate ganache for 15 to 20 minutes to semi-set.

Separate egg yolks and egg whites into two bowls.

Beat egg yolks with half of the castor sugar and vanilla essence until ribbon consistency is achieved.

Sift refined flour into the egg yolk mixture and fold gently.

Beat egg whites until stiff peaks form, gradually adding the remaining castor sugar.

Fold one-third of the beaten egg whites into the egg yolk mixture, then fold in the remaining two-thirds gently.

Line a baking tray with butter paper and grease it with butter.

Spread the batter evenly in the tray and bake in a preheated oven at 180°C for 7 to 10 minutes.

Dust icing sugar on a butter paper, demold the sponge onto it, and dust more icing sugar on top to keep it moist.

Roll the sponge and let it cool.

Spread the chocolate ganache over the cooled sponge and roll it up again.

Refrigerate the rolled sponge for 5 to 10 minutes to set.

Transfer to a plate and ice with remaining chocolate ganache.

Microwave remaining ganache to liquefy and pour over the Swiss roll.

Top with roasted almond flakes and refrigerate for 2 to 3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens