2 jumbo eggs (separated) ½ cup castor sugar ½ cup water 1 cup flour 2 tablespoon cocoa 1 ½ teaspoon baking powder +/- 1 cup fresh cream
Chocolate ganache : 200g chocolate (dairy milk) 150ml fresh cream boil for three minutes
- Whisk egg whites until stiff - Beat egg yolks with castor sugar until light and fluffy. - Add sifted dry ingredients alternatively with water into above egg mixture. - Fold in egg whites. - Pour into greased swiss roll pan and bake at 200 degrees for 10 minutes. - In the meanwhile prepare wax wrap sprinkled with castor sugar and keep a wet clothe aside. - Remove swiss roll from oven and put onto wax wrap. - Cut lengthwise into half and roll each half into a roll with the wax wrap. - Cover with the wet clothe and allow to cool. - Once cooled, unroll and spread the sweetened whipped cream. Reroll the swiss roll. - Pour chocolate ganache over swiss roll and cover completely. - Decorate with fresh cream and cherries. - Cut each roll into four mini swiss rolls.