Chocolate Swiss Roll

Thought this was a great recipe! I did do some alterations though. I did not use the nutella, but instead I added homemade apricot jam (which I thinned out a little with water) and spread it over the whipped cream...then rolled it up and covered it with ganache. It was outstanding! I'm actually making it later today. This time though, when I add the dry ingredients alternating with the butter...I'm going to "fold" it in by hand not mixer. It lost a lot of it's fluffiness! My husband loved this! Oh, and I'm also going to try a mixture of apricot and pear jam this time as well!

I did it!!! I was very skeptical that this would not turn out. The pan I used was about 15x12 and it was the perfect size. I did as others suggested rolled while warm (in a towel) and placed it right into the fridge to cool. Then I peeled off the parchment. It was easier than I imagined.

To keep the batter light, I folded the flour mixture into the egg mixture. Also, I laid the baked cake onto a cotton towel dusted with powdered sugar before rolling to prevent sticking as is my usual habit when making a cake roll.

Taste is delicious but made it twice and there was no way I could save the batter from deflating making the roll soooo thin. Folded it very carefully even. Thinking I should double it next time. Second time doubled the whip cream filling to give it more volume and left it plain. Spread raspberry jam on the bottom first as per Luanna's suggestion. Delicious!

Followed the recipe. Did have difficulty rolling it back out and then up again without it cracking and breaking. I thought it tasted good, but lacked something. I probably will make it again.