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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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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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