Chocolate Swiss Rolls
|Plain flour||75 Gram|
|Castor sugar||75 Gram|
|Baking powder||1⁄2 Teaspoon|
|Water||75 Milliliter (Adjust Quantity As Needed)|
|Vanilla essence||2 Drop|
|Cocoa powder||25 Gram|
|Melted white chocolate||40 Gram|
|Melted butter||10 Gram|
Place the butter and eggs, in a double boiler, over the gas, and whisk until stiff and creamy.
Remove from fire and beat till cold.
Fold in the flour and a little warm water, if required.
Pre heat the oven, on 'convection' at 220Â°C.
Pour the batter, into a lightly greased Swiss roll tin and bake, on the low rack at 220Â°C for 7:00 minutes.
Mix well the melted chocolate and butter.
Invert the cake, onto a sheet of butter paper, spread the filling, over the cake, lavishly and roll ,with the help of the paper.
Cool with the paper for 15-20 minutes.
Remove the paper, cut into slices and serve.