Easter All-Chocolate Swiss Roll Recipe
Indulge in our all-chocolate Swiss roll: a chocolate sponge filled with chocolate buttercream, topped with melted chocolate, mini eggs, and Easter goodies
Easter All-Chocolate Swiss Roll Recipe
8
1 hours
8 minutes
Treat yourself this Easter with a decadent all-chocolate Swiss roll that’s sure to impress! This showstopping dessert features a light and fluffy chocolate sponge, rolled with a rich and creamy chocolate buttercream. To top it off, the roll is generously coated in melted chocolate, creating a glossy finish that’s impossible to resist. For the final touch, it’s decorated with mini eggs and all your favourite Easter goodies, making it a feast for the eyes and taste buds. Perfect for sharing with family and friends!
Find more easy and fun Easter recipes here
Ingredients
Swiss Roll
- 60g Self-raising Flour
- 3 Tbsp Cocoa Powder, plus extra for dusting
- 3 Large Eggs
- 75g Golden Caster Sugar
Filling
- 150g Soft Unsalted Butter
- 200g Icing Sugar
- 1 tsp vanilla
- 50g Melted Dark Chocolate
To decorate
- 100g Melted Milk Chocolate
- 100g Crushed Mini Eggs
- Easter Egg, broken up
- Chocolate Bunnies
Directions
- Preheat oven to 170C and line a swiss roll tin with non-stick baking paper
In a large bowl whisk together the eggs and golden caster sugar until thick and doubled in volume. When the whisk lifts it should leave a trail
Sift in the flour and cocoa powder then fold the mixture slowly together with a rubber spatula until its fully combined, being careful not to lose much volume from the whisked eggs
Pour the batter into the prepared baking tin and spread it across gently into all the corners
Bake for 8 minutes
Whilst it’s baking lay a sheet of non-stick baking paper out onto a tea towel on a work surface and dust it with some icing sugar and cocoa powder
Once the swiss roll has finished baking, remove from the oven and turn it out immediately onto the prepared baking paper then peel away the paper from the sponge
Carefully roll up the sponge in the baking paper and tea towel while it’s still warm, then leave aside to fully cool
Make the swiss roll filling by creaming the soft butter then gradually adding the icing sugar until fully combined. Pour in cooled melted chocolate and vanilla and continue whipping the mixture until soft fluffy
Unroll the swiss roll sponge and spread across ¾ of the filling before rolling it back up. Smooth the remaining filling over the top and sides of the swiss roll then pour over the melted milk chocolate
Decorate the top with broken pieces of easter egg, crushed mini eggs and chocolate bunnies
Comments
How much vanilla should be added to the filling? – it’s not listed in the ingredients.
Also how much melted chocolate should be added to the filling, again there is nothing listed, and how much added to the decoration.
Many thanks for your help.