Back in the 80’s the chocolate Swiss roll cake was a big deal.Last week I decided to go back in time a bit and make my childhood dream cake.
- 4 ounces semisweet chocolate (I used Enjoy Life Chocolate Chips), melted
- 5 large eggs, separated
- 3/4 cup coconut sugar(you can substitute with organic whole cane sugar if desired)
- 3 tablespoons unsweetened cacao powder
- 1 cup heavy cream (for a dairy-free option, use this method to whip some coconut cream)
- 1 tablespoon raw honey or maple syrup
- Preheat oven to 325°F and adjust rack to middle position. Using a pastry brush, oil a 15″ x 10″ jelly-roll pan. Place a piece of unbleached parchment paper on top and then oil again. (This will ensure the cake doesn’t stick to the pan.)
- Place egg yolks and 3/4 cup sugar in a mixing bowl and beat at high speed with an electric or standing mixer for 3 minutes, or until the mixture is thick and pale yellow. Whisk the egg mixture into the chocolate.
- Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture.
- Pour batter onto prepared baking sheet and spread evenly using an off-set spatula. Bake at 325° for 15 to 18 minutes or until puffed. Remove the cake from the oven and place a damp kitchen towel over cake in pan. Cool completely on a wire rack, about 30 minutes.
- Remove the damp towel. Place a 20- x 15-inch piece of parchment paper on work surface. Dust cake with cocoa, and invert onto parchment paper. Carefully peel parchment paper from top of cake.
- Pour the cream and honey into a mixing bowl and whisk until stiff peaks form. Spread cream mixture over top of cake, leaving a 1-inch border on all sides. Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment paper to lift and roll cake. Wrap rolled cake in parchment paper, and place on a serving platter. Chill 2 to 8 hours. Remove and discard parchment paper. Serve cold.