Chocolate Swiss Roll

Making a Swiss Roll is often turned into a complex venture. But this need not be the case. I recommend dividing your days up to make things easier. For example, make the sponge and embellishments on the first day, the filling on day two and glaze the day you plan to present it.

You can leave the Swiss Roll rolled up until you have everything else ready to go. Just make sure you have it wrapped in plastic if you're going to do this for more than one day. DO NOT FREEZE!

The Sponge:

• 1/2 cup flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 eggs
• 2/3 cup sugar
• 2 tbsp clear oil
• 1/2 tsp espresso powder

1. Whisk together the flour, cocoa, salt and baking powder.
2. Whisk together the sugar, eggs, and oil until blonde in color.
3. Add in the espresso powder.
4. Add the dry to the wet in 2 increments.
5. Pour into a parchment-lined roll pan and bake for 12 minutes NO MORE until springs back in the middle.
6. Remove from the oven loosen the edges and turn out on a smooth tee towel dusted with cocoa powder
7. Peel off the parchment paper and roll up in the towel as tightly as possible
8. Set aside, seam side down, to cool.

The Filling:

• 5 oz Semi Sweet Chocolate
• 1/2 cup warmed whipping cream
• 1 cup very cold whipping cream

1. Pour the warmed whipping cream over the chocolate and allow it to sit for a few minutes, stir to mix and smooth.
2. Allow to cool to room temperature
3. Whip the cold cream into stiff peaks.
4. Add a tablespoon of the chocolate to the whipping cream and fold in 
5. Add in the rest and fold it in

The Glossy Finish (do this the second day or an hour before serving if you plan NOT to refrigerate)

• 1 bowl of very cold ice water
• 0.60 oz gelatin sheets (soak for 10 minutes)
• 10.6 oz sugar (the finer the better but not confectioners sugar)
• 4.6 oz cocoa powder
• 7 oz warm water
• 7 oz heavy cream

1. Sift together the sugar and cocoa powder
2. Mix in with the 7 oz water and warm until smooth, on medium heat, bringing to a boil.
3. Stir in the heavy cream and bring back to a rolling boil and then remove
4. Strain through a fine mesh
5. Squeeze out the Gelatin sheets and add to the chocolate, mixing it until smooth and cool to 40 degrees C

THE ASSEMBLY

1. You want your sponge to be completely cooled to room temperature before assembling.
2. Begin by unrolling the sponge, leaving the end curl.
3. Remove to a cooling rack positioned over a pan.
4. Pipe some of the filling into the curl.
5. Spread the rest almost to the edges and roll it up loosely (don't go too tight or it will squeeze out)
6. Leave it seam down cover it with plastic wrap and refrigerate overnight
7. Unwrap and pour the still-warm chocolate sauce over the roll while it's still cold, making sure all sides are covered
8. Allow it to drip.
9. Once the dripping stops, remove to the serving vessel and decorate as desired.

Note: if you place it back in the fridge some of the sheen will go away so you will want to keep it out of the fridge. You may want to wait until an hour or so before serving to glaze.