Praline Swiss Roll
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This praline Swiss roll has become my go to dessert whenever I need something impressive but manageable. The whole thing comes together in just an hour, making it perfect for busy weekdays or last minute entertaining. I love that dark chocolate, one of the main ingredients, is packed with antioxidants and actually good for your heart. The beauty of this recipe is its simplicity, too, since you probably have most of these pantry staples on hand already. Rolling it up might seem intimidating at first, but I promise it gets easier each time you make it. Your friends will be amazed at how elegant it looks, never suspecting how straightforward it really was to create.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 4eggs
- 150 gunsalted butter, softened
- 50 mlwhole milk
- 50 gcocoa powder
- 250 gpraline filling ingredients
- 100 gdark chocolate, broken
- 100 mlheavy cream
- 5 gsalt
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together flour, sugar, and cocoa powder.
Tip: Use a digital scale for accurate measurements.
- 3
In a separate bowl, whisk together eggs, butter, and milk.
Tip: Use room temperature eggs for better emulsification.
- 4
Gradually pour the dry ingredients into the wet ingredients and mix until smooth.
Tip: Scrape down the sides of the bowl with a spatula for even mixing.
- 5
Pour the batter into a piping bag fitted with a large round tip and create a smooth, even layer on the prepared baking sheet.
Tip: Tap the baking sheet gently to remove any air bubbles.
- 6
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Rotate the baking sheet halfway through baking for even cooking.
- 7
Allow the cake to cool in the baking sheet for 5 minutes before transferring it to a wire rack to cool completely.
Tip: Use a clean towel to wrap the cake for even cooling.
- 8
To make the praline filling, melt the butter and sugar in a saucepan over medium heat, stirring occasionally.
Tip: Use a candy thermometer to achieve the perfect caramel color.
- 9
Remove from heat and stir in the praline filling ingredients until well combined.
Tip: Let the mixture cool slightly before spreading on the cake.
- 10
To assemble the roll, lay the cake flat and spread the praline filling over the top.
Tip: Use a serrated knife to trim the cake to the desired size.
- 11
Roll the cake tightly and place it on a serving plate.
Tip: Drizzle with chocolate ganache for an extra-decadent treat.
- 12
To make the chocolate ganache, melt the chocolate and heavy cream in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir in the salt for added depth of flavor.
- 13
Drizzle the ganache over the top of the roll and slice into individual servings.
Tip: Serve immediately and enjoy!
Recipe Variations
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