Strawberry Chocolate Swiss Roll
Light and airy cake is filled with easy homemade strawberry whipped cream, glazed with chocolate ganache and decorated with M&M’S® candies and strawberries. Such a perfect combination of taste and flavor to celebrate Valentine's Day.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 cup of all-purpose Flour
- 1/4 tsp of salt
- 2 tsp of cocoa powder
- 4 of large Eggs
- 1/2 cup of sugar
- 4 Tbsp of butter (melted)
- Butter for greasing the baking sheet
- 1 cup of heavy Cream
- 1/4 cup of sugar
- 5 oz of fresh strawberries (finely chopped)
- 4 oz of Bittersweet Chocolate Chips Or Chopped Chocolate
- 1/2 cup of heavy Cream
- 1 Tbsp of milk
- 1/4 cup M&M’S® Milk Chocolate Valentine’s Day edition
- 2 large fresh strawberries
Instructions
- 1
To make the filling, combine the heavy cream, sugar, and strawberries in a large bowl, and whip with a mixer to stiff peaks, about 5 minutes on medium speed. Cover and chill in the refrigerator. Can be prepared one day ahead
- 2
Preheat the oven to 425ºF. Place a piece of parchment paper on a 17x12 sheet pan, and rub butter on it to grease
- 3
In a large mixing bowl, combine flour, salt, and cocoa powder and set aside. In another mixing bowl, crack in eggs and sugar Beat them with a mixer (I used stand mixer) on medium speed for 2 minutes then switch to high speed on 3 minutes or until the color turns pale, light, and airy and reach a ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it will maintain its shape for a good 5–10 seconds before settling back into the liquid. Mix in the melted butter
- 4
Add the flour mixture into the egg by gently folding them in with a spatula. Spread the batter on the sheet pan. Bake the cake for 5–6 minutes, until springy to the touch.
- 5
Place a piece of parchment paper on a flat surface and sprinkle lightly with some powdered sugar. Flip the cake onto the parchment, then gently peel the parchment paper from the cake. Gently roll the cake up into a log while it’s still warm
- 6
Let it cool down completely before spreading the filling. Unroll the cake and spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind)
- 7
Cut off both ends of the swiss roll (you can eat them). Place on wire rack
- 8
Fill up a saucepan with some water, bring to a boil Place the bittersweet chocolate on a heat-proof bowl (large enough to sit on top of the saucepan) and set on top of a saucepan without touching the water. Once the water comes to boil, lower the heat and let the chocolate melts. Give it a stir every now and then
- 9
Cut the leaves off the strawberries and then thinly sliced the strawberries. Set aside. Pour the chocolate ganache over the cake. Top with slices of strawberries that resembles hearts and decorate the cake with pieces of M&M’S® Candies. Refrigerate until the chocolate is set