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Chocolate cream Swiss roll

A light sponge of eggs, sugar and flour is baked like a Swiss roll and rolled up with a cream of butter, icing sugar, egg yolk and melted chocolate. From Erken's Stor kokebok (1949), p. 663.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 663 (falt i det fri)

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About the dish

The book refers to the previous recipe (Swiss roll) for the tin and paper, and stresses that the cream must be ready when the cake is baked so it can be rolled quickly.

How to make it

  1. 1

    Make the batter

    Whisk the eggs and sugar until white. Stir in the flour mixed with the baking powder.

  2. 2

    Bake

    Put the batter in a tin lined with greased paper, as in the recipe above (Swiss roll), and bake.

  3. 3

    Make the cream

    Have the cream ready by the time the cake is baked. Beat the butter and icing sugar until white. Add the egg yolk and the melted chocolate.

  4. 4

    Fill and roll

    Spread the cream over the cake and roll it up as quickly as possible.

  5. 5

    Note

    Note: The cream contains raw egg yolk. Preferably use pasteurised yolk and serve the cake cold, and avoid it for pregnant women and small children.

Changes from the original

Quantities are unchanged. The baking is only described as 'as above' in the source and is spelled out in the step. A food-safety step about raw egg yolk has been added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 663) → Modernised~76% of the text changedremovedadded
4 egg stk egg. 135 gr. sukker g sukker. 110 gr. hvetemel g hvetemel. 1 teskje ts bakepulver. Krem: 60 gr. g smør (til kremen). 60 gr. g flormelis (til kremen). 1 stk eggeplomme (til kremen). 40 gr. sjokolade. Egg g sjokolade (smeltet i vannbad). Visp egg og sukker vispes hvitt, tilsettes hvitt. Rør inn melet blandet med bakepulveret. Legges bakepulveret.. Legg deigen i en panne med smurt papir papir, som ovenstående. i oppskriften ovenfor (rulleterte), og stek.. Ha kremen parat klar til kaken er stekt. Smøret røres med sukkeret til det er hvitt, tilsettes Rør smør og flormelis hvitt. Tilsett eggeplommen og den i vannbad smeltede sjokolade. Kremen bredes sjokoladen.. Bre kremen utover kaken, som rulles kaken og rull den sammen så hurtig som mulig. mulig.. Merk: Kremen inneholder rå eggeplomme. Bruk helst pasteurisert eggeplomme og server kaken kald, og unngå den til gravide og små barn.

Note on Modernised

Mål er uendret. Stekingen er bare omtalt som «som ovenstående» og er forklart i steget. Et mattrygghetssteg om rå eggeplomme er lagt til.

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Frequently asked questions

How do I make the chocolate cream?
Beat butter and icing sugar until white, then add the egg yolk and melted chocolate.
Is the cream safe for everyone?
It contains raw egg yolk; use pasteurised yolk and avoid it for pregnant women and small children.

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