CHOCOLATE SWISS ROLL
Ingredients
For the Cake:
1: 3 eggs
2: 3/4 cup granulated sugar
3: 2 tsp water
4: 1 tsp vanilla extract
5: 1/4 cup unsweetened dark cocoa powder
6: 1/4 tsp salt
7: 1 tsp baking powder
8: 3/4 cup all purpose flour
9: Powdered sugar or cocoa powder (for rolling the cake)
For the Filling:
1: 3/4 cups heavy whipping cream
2: 2 tbsp powdered sugar
3: 1 tsp vanilla extract
4: 12 Oreos (crushed)
For the Topping:
1: 1/2 cup heavy whipping cream
2: 1 cup chocolate chips
3: orea 2 (crushed)
Instructions
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CHOCOLATE SWISS ROLL
1: Make the Cake: preheat oven to 350∞F. Line a jelly roll (10 X15") pan with foil or baking paper and grese it well.
2: Beat eggs at high speed for 3 minutes, until frothy and light yellow. Beat in sugar, water and vanilla extract.
3: Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
4: Spread in prepared batter in the tray with a spatula to spread it to all the corners of the pan.
5: Bake for 10-15 minutes. You’ll know its done because if you lightly poke the top with your fingertip it will slightly bounce back.
6: While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar or cocoa powder(about 1/3 cup).
7: As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar or cocoa powder. Remove baking paper carefully.
8: Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it overnight).
9: Make the Filling: beat heavy whipping cream, icing sugar, vanilla. Beat until whipped cream forms. Stir in crushed Oreos.
10: Assemble Cake: once the cake has cooled, unroll it carefully. Spread the whipped cream on the cake, leaving 1î without filling at either end. Re-roll cake.
11: Cover with plastic wrap and chill for at least one hour before frosting.
12: If you have leftover whipped cream, you can use it for topping.
13: Make the topping: place chocolate chips and heavy whipping cream in a microwave safe measuring cup or bowl. Heat on high power for 60-90 seconds or until the cream is hot, then whisk until smooth. Let cool for 10 minutes.
14: Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining crushed cookies. Chill until set.
Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.
