![Chocolate Week Recipe: Mega Milk Chocolate Swiss Roll](https://lilyobriens.com/media/magefan_blog/Swiss_Roll.jpg)
It's Chocolate Week! Take a peek at the latest of our Share Bag inspired recipes, our Mega Milk Chocolate Swiss Roll.
This is a simple classic but by using our 40% Mega Milk Chocolate Drops, adds a rich indulgent taste to every single bite. It is sure to be a hit at your next dinner party.
Ingredients:
For the swiss roll
- 3 large free range eggs
- 75g caster sugar
- 50g plain flour
- 25g cocoa powder
- 75g butter (at room temp)
- 125g icing sugar
For the chocolate ganache
- 220g Lily O’Brien’s 40% Mega Milk Chocolate Share Bags (2)
- 300ml double cream
- 2 tbsp. golden caster sugar
Method:
- Preheat the oven to 200 C / 400 F / Gas mark 6.
- To make the sponge, put a large heatproof bowl over a pan of simmering water.
- Add the eggs and sugar and whisk for 5-10 minutes or until the mixture is thick and creamy.
- Sift in the flour and cocoa powder and fold in gently with a metal spoon.
- Line a classic Swiss roll tin with baking parchment.
- Pour mixture into the tin and level the top.
- Bake for 10 minutes until the sponge is springy to the touch.
- Remove from the oven, cover with a damp tea towel and cool on a wire rack.
- To make the filling, put the butter into a mixing bowl and beat with an electric hand whisk until creamy.
- Then add a little at a time of icing sugar, then whisk.
- Then put the cooled cake sponge onto some greaseproof paper to help you, spread the mixture over the sponge and roll up, starting from one of the short sides.
- Once done, leave to the side.
- To make the ganache, put the chocolate in a large mixing bowl.
- Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted.
- Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy.
- Leave to cool down a little until thick enough to spread on the swiss roll.