Description
A decadent chocolate Swiss roll filled with a luscious cream and finished with a bright lemon zest and nut crust. This dessert combines rich chocolate flavor with a citrusy crunch for a unique and elegant treat.
Ingredients
Units
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp lemon zest
- 1/2 cup chopped mixed nuts (e.g., walnuts, almonds, pistachios)
- 1 tbsp honey (optional, for nut crust glaze)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and granulated sugar with an electric mixer for 5–6 minutes until thick and pale. Add vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched.
- While warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake gently with the towel from the short end. Let cool completely.
- Meanwhile, whip the heavy cream with powdered sugar and lemon zest until stiff peaks form.
- Unroll the cooled cake, spread the lemon cream filling evenly, and re-roll without the towel.
- Press the chopped nuts around the outside of the roll and drizzle with honey if using. Chill for at least 30 minutes before serving.
- Dust with powdered sugar before slicing and serving.
Notes
- Use room temperature eggs for better volume in the sponge.
- Be gentle when folding in dry ingredients to keep the batter airy.
- You can toast the nuts for extra flavor before pressing onto the roll.
- Chill before slicing to ensure clean cuts and better presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 17g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg