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Chocolate Ruffle Swiss Roll with Ganache

This chocolate Swiss roll is made by baking a thin sponge cake that is rolled around a luscious chocolate ganache filling. The cake features a tender, moist texture with a delicate spiral appearance when sliced, combining light sponge with rich, velvety filling for an elegant dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ounces dark chocolate chopped
  • 1 cup heavy cream for ganache
  • 1/4 cup granulated sugar for sponge
  • 3 large eggs separated
  • 1/4 cup all-purpose flour sifted
  • 1/2 teaspoon vanilla extract
  • pinch salt

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet with parchment
  • Silicone spatula
  • Kitchen towel
  • Cooling rack
  • Offset spatula

Method
 

  1. Heat the heavy cream until just simmering, then pour it over the chopped dark chocolate. Let it sit for a minute, then stir gently until smooth and glossy to create a rich ganache. Set aside to cool slightly.
  2. Preheat your oven to 375°F (190°C). Line a 15x10-inch baking sheet with parchment paper and lightly grease it. In a mixing bowl, combine the egg yolks with half of the sugar and beat until thick and pale.
  3. In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue whipping until stiff, glossy peaks appear.
  4. Gently fold the whipped egg whites into the egg yolk mixture, being careful not to deflate the batter. Sift the flour over the mixture and fold in gently along with the vanilla extract.
  5. Pour the batter onto the prepared baking sheet and spread it evenly with a spatula to ensure a thin, smooth layer. Bake for about 12-15 minutes, until the cake is lightly golden and springy to the touch.
  6. Remove the cake from the oven and immediately flip it onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Carefully peel away the parchment paper and let the sponge cool for a few minutes.
  7. Spread the slightly cooled ganache over the surface of the sponge, leaving a small border around the edges. Use an offset spatula to make the layer smooth and even.
  8. Starting from one short end, carefully roll the sponge with the ganache inside, using the towel to guide and tighten the roll. Wrap it tightly and let it rest in the refrigerator for at least 30 minutes to set.
  9. Unwrap the chilled roll and trim the ends for a clean look. Dust the top with cocoa powder or powdered sugar if desired for presentation.
  10. Slice into individual portions, revealing the beautiful spiral of cake and ganache. Serve immediately for a tender, velvety experience or refrigerate for later enjoyment.

Notes

For a richer ganache flavor, let it sit at room temperature before spreading. Ensure the sponge is not overbaked to maintain flexibility for rolling. You can also add fruit or liqueur inside for extra flavor.