Chocolate Cream Swiss Roll

6 eggs, at room temperature
150g castor sugar
50g unsalted butter, at room temperature
1 tsp vanilla extract
1 tsp baking powder
60g flour, sifted
25g cocoa powder, sifted
Pinch of salt

Cream filling/topping
350 ml whipping cream
2 tsp vanilla extract or paste
2 tablespoons icing sugar – adjust to your taste
120g fresh strawberries to decorate

150g good quality dark chocolate
150ml cream

Chocolate Ganache

Place cream in a small saucepan over medium heat. Heat until hot and steaming -Do not let it boil as this will cause the chocolate to split. Pour hot cream over the chopped chocolate, leave for 10 minutes – don’t cover or stir. Stir until cream and chocolate are incorporated and it’s silky smooth. Cover and refrigerate, this allows for the ganache to thicken.

Chocolate Swiss Roll
Preheat oven to 180°c. Prepare a baking tray with baking paper, spray the baking paper with baking spray, and set aside. Sift all the dry ingredients into a medium-sized bowl.
In a seperate bowl whisk the egg whites till medium peaks form. Slowly add in half the castor sugar and whisk until stiff peaks form.
In another bowl cream the butter and sugar, beat in the egg yolks and vanilla extract until combined. Fold in dry ingredients.
Fold in the whipped egg whites until just combined. Pour batter into the prepared baking tray, and bake for 12-15 minutes.
Remove from the oven and place the cake over a clean kitchen towel that has been dusted with icing sugar, plop the cake over the kitchen towel and roll it up from one end. Allow to cool.

Whipped cream
Place cream, vanilla extract, and sugar in a bowl. Whip using an electric beater on medium-high for 2 minutes or until stiff peaks form.

Open the swiss roll sponge cake, and cover the entire surface of the cake with the whipped cream, reserving some of the whipped cream for decorating the top of the cake.
Starting at one of the short sides, roll up the cake. Don’t worry if the cake starts to crack. Place on a serving plate.
Cover the entire surface of the swiss roll with chocolate ganache.
Add the remaining whipped cream to a piping bag and pip along the top of the swiss roll. Decorate with berries and extra shards of chocolate. Enjoy! *This cake is best kept refrigerated.

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