Valentine's Chocolate Swiss Roll

Valentine's Chocolate Swiss Roll

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A chocolate swiss roll filled with white chocolate ganache and berries, decorated with adorable red hearts. A great dessert to end a romantic Valentine's day dinner.


Serves: 6 

  • Chocolate Ganache
  • 200g cream
  • 200g good quality white chocolate, finely chopped
  • Hearts
  • 1 egg white
  • 30g caster sugar
  • 40g plain flour
  • 1 teaspoon cream of tartar or baking powder
  • red food coloring in drops, as needed
  • Swiss Roll
  • 4 eggs, separated
  • 1 teaspoon cream of tartar or baking powder
  • 110g caster sugar
  • 60g melted butter, room temperature
  • 65g plain flour
  • 30g dark cocoa powder
  • 4-5 tablespoons mixed berries, fresh or frozen to decorate

Preparation:45min  ›  Cook:8min  ›  Extra time:2hours  ›  Ready in:2hours53min 

  1. Chocolate Ganache: In a small saucepan, bring the cream to a boil. Remove from heat and add the white chocolate, stirring well to melt completely.
  2. Fill a bowl with cold water and ice. Transfer the ganache in a smaller bowl and place inside the first one, so to create an ice bath. With an electric beater, whip the ganache to reach a silky and smooth texture. If still chunky, refrigerate for a little, then try beating again. Refrigerate while preparing the roll.
  3. Hearts: In a bowl, whip the egg white with the sugar to stiff peaks. Add the the flour sifted with the cream of tartar (or baking powder), gently to keep the misture puffy. Add the red food coloring, mix and transfer in a pastry bag.
  4. Line a rectangular baking dish with baking paper. Draw some hearts with the pastry bag. Freeze for 20 minutes.
  5. Swiss Roll: Preheat the oven to 190 degrees C.
  6. Beat the egg whites with an electric beater with the cream of tartar and half of the sugar to stiff peaks. In another bowl, using clean and dry tools, beat the egg yolks with the remaining sugar until pale and very puffy.
  7. Mix the egg withes with the egg yolks with a spatula and a gentle bottom-up movement. Add cold melted butter and sift in the flour and cocoa. Mix gently as before.
  8. Remove the hearts from the freezer and pour the cake mix in the tin, on top of the hearts, spreading evenly.
  9. Bake in the preheated oven for 7-8 minutes or until the top is dry but still soft.
  10. To Assemble: When cooked remove the Swiss Roll from the oven and sprinkle with sugar. Roll gently the cake starting on the short side. Let cool completely at room temperature.
  11. Unroll and spread with the white chocolate ganache. Spread the berries on the short side (that will go in the middle once rolled) and re-roll the cake.
  12. Refrigerate for a couple of hours before serving.

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