Swiss roll

Ingredients

• 110 g Semisweet chocolate chips
• 100 g Sugar
• 40 g All purpose flour
• 240 ml Heavy cream
• 30 ml Milk
• 1 1/2 pcs Eggs
• 2 tbsp Butter, unsalted
• 1 tbsp Brown sugar
• 3/4 tbsp Cocoa powder, unsweetened
• 1/2 tbsp Water

Method

1. Preheat oven to 200°C. Grease and line the base and sides of a 25cmx30cm Swiss roll pan with baking paper.
2. Use an electric mixer to whisk the eggs and 100g sugar, until pale and fluffy.
3. Sift the flour over the egg mixture, then pour the water down the side of the bowl.
4. Use a metal spoon or a balloon whisk to gently fold until almost combined.
5. Pour into the prepared pan, gently smoothen the surface.
6. Bake in preheated oven for 10-12 minutes or until the surface is dry to the touch.
7. Meanwhile, sprinkle a large sheet of baking paper with 2tbsp brown sugar.
8. Turn the hot sponge out onto the sugared paper. Remove the baking paper. Using the paper as a guide, roll the sponge from a short end into a log. Set aside to cool completely.
9. To make the filling; use an electric mixer to whisk the heavy cream, 100g sugar and cocoa powder until firm peaks form.
10. Unroll the sponge onto a clean work surface.
11. Spread the chocolate cream over the sponge, leaving a 2-cm border at the end; roll sponge to enclose filling.
12. Set on wire rack and prepare the chocolate topping; place the chocolate in a bowl.
13. In a saucepan, stir the cream, milk, and remaining sugar over moderate heat just until the sugar is dissolved.
14. Pour the hot cream over the chocolate; let stand until the chocolate is melted, for 3 minutes.
15. Whisk until smooth, then whisk in the butter and let cool slightly.
16. Pour over prepared roll and when chocolate is completely cooled, you can slice and serve.