Double Chocolate Swiss Roll
Ingredients:
• Green’s Chocolate Sponge Mix
• 2 Eggs
• 50g Butter
• Water
• 2 tbsp of Sugar
• 250ml Double cream
• 3 tbsp Icing sugar
• 200g Dark Chocolate
Method:
1. Preheat the oven to 200°C (180°C) for fan oven / 350°F. / Gas mark 6 Grease the sides and base of a swiss roll tin and line with baking paper.
2.Combine Green’s Chocolate Sponge Mix, eggs, 50g soften butter, 100ml water.
3. Whisk together on a low speed for 30 seconds until the mix is moistened then continue to whisk on a high speed for 2 minutes until thick and creamy.
4. Pour the mix into the tin and gently ease into the corners.
5. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6. Whilst the sponge is baking , sprinkle 2 tablespoons of sugar over a square of baking paper.
7. Once the sponge is cooked, remove from the oven and carefully turn out onto the sugared baking paper, and gently peel off the lining paper from the back of the sponge and then use the sugared baking paper to roll. Let it cool to room temperature.
8. Whilst the sponge is cooling, whip the double cream and icing sugar into stiff peaks.
9. Once the sponge has cooled, carefully unroll, spread the inside with the cream and re-roll. Don't worry about any cracks, these will be covered with the melted chocolate.
10. Melt the chocolate and drizzle over the Swiss roll.
Enjoy
