Mint Chocolate Swiss Roll

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and grease with butter.

   Tip: Optional: Use a silicone mat for easier rolling.

2. 2

   In a medium bowl, whisk together flour, sugar, and cocoa powder. Add the unsalted butter and, using a pastry blender or your fingertips, work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Use cold butter for better texture.

3. 3

   In a large bowl, whisk together eggs, mint extract, and heavy cream. Add the dry ingredients and mix until a smooth batter forms.

   Tip: Don't overmix, as this can lead to a dense cake.

4. 4

   Pour the batter onto the prepared baking sheet and smooth the top. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Rotate the baking sheet halfway through baking.

5. 5

   Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely.

   Tip: Don't touch the cake until it's completely cool.

6. 6

   Once the cake is cool, spread the semisweet chocolate chips over the top and melt them in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Use a spatula to spread the melted chocolate evenly.

7. 7

   Unroll the cake and spread the melted chocolate down the center, leaving a 1-inch border on both sides.

   Tip: Use a sharp knife to trim the edges of the cake if needed.

8. 8

   Roll the cake into a tight log and slice into 8 equal pieces.

   Tip: Optional: Dust with confectioners' sugar before serving.

9. 9

   Serve chilled and enjoy!

   Tip: Optional: Refrigerate for at least 30 minutes before serving for a firmer texture.