Easter Chocolate Swiss Roll
Oh, so chocolatey! This Easter chocolate Swiss roll recipe by JaneyFoodLover on Instagram will have all your Easter bunnies and chicks wanting a slice 🐰🍫🐣
It’s so easy to make and will be the star of the show at your Easter gatherings this weekend.
So, what are you waiting for? Get cracking on with the full recipe below and don’t forget to tag @TheHappyEggCo in your creations when you upload a photo to your social media.
We hope you have a ‘hoppy’ Easter!
For the chocolate filling:
Preheat your oven to 180 degrees Celsius.
For the chocolate filling, gradually melt the chocolate using the microwave and stirring often. Let cool down. With a hand mixer, mix the softened butter on its own for 3-5 minutes. Add the icing sugar in two stages and whisk for another 3 minutes. Add the cooled chocolate and whisk well until combined.
For the roll, separate the eggs. Add half of the caster sugar to the yolks and whisk together.
Add orange extract, milk and oil and whisk again.
Add flour and cocoa powder and whisk again.
In a separate bowl whisk the egg whites until they form peaks. Add the remaining caster sugar and whisk until combined.
Gradually add the whisked egg whites to the egg yolk mixture.
Pour in a baking tin (20x30cm) lined with baking paper and bake for 10-12 minutes.
Once baked, flip the roll out onto a new baking paper and carefully peel off the baking paper from the top of the roll. Using your baking paper, roll the swiss roll up from the short end – the baking paper will be inside the roll. Let cool down.
Once cool, unroll the sponge and spread 3/4 of the chocolate filling (leaving some space around the edges). Carefully roll the sponge back up (as tight as you can for the nicest swirl).
Spread the rest of the filling on top and the sides of the swiss roll. Decorate with Easter chocolate eggs of your choice. Store in the fridge. Before serving let the roll warm up to a room temperature.