Chocolate Swiss Roll with Cream-Cheese Whipped Filling
It’s important to sift the flour to aerate it with oxygen. Then the bake will be light and rise well in the oven. Keep in mind ovens vary, so temperature and cooking time may differ from the recipe.
Updated : 06 February, 2026
Easy
About 1 hour.
Ingredients
Batter
4
Eggs
80 grams
Sugar
80 grams
Wheat flour
2 tablespoon
Cocoa
0.3 teaspoon
Baking soda
Filling
200 grams
Heavy cream
100 grams
Chocolate
200 grams
Curd cheese
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a chocolate Swiss roll? Prepare all the ingredients. I usually use large eggs (EU size C1). For the cream, use heavy whipping cream (at least 33% fat) - lower-fat cream won’t whip and the filling will stay runny.
Step 2
First, combine the cream with the broken chocolate and heat until hot. The chocolate should melt completely and blend into a smooth mixture with the cream. Refrigerate and chill until fully cold.
Step 3
Now make the sponge. Combine the eggs and sugar in a deep bowl and beat very well until light, fluffy, and airy.
Step 4
Add the flour, cocoa powder, and baking soda to the whipped egg mixture. Gently fold by hand with a whisk, moving from bottom to top to keep the batter airy.
Step 5
Line a baking sheet (27×35 cm / about 11×14 in) with baking parchment and pour in the chocolate batter. Spread evenly. Bake in a preheated oven at 180°C (356°F) for about 15 minutes (adjust to your oven). If you press the sponge lightly, a baked sponge springs back. Use silicone-coated parchment for best results.
Step 6
Remove the sponge from the oven, roll it up together with the paper, and wrap it in a damp towel. Refrigerate for about 30 minutes to cool.
Step 7
While the sponge cools, make the cream. Whip the chilled chocolate mixture with a mixer until thick.
Step 8
Then mix in the cream cheese. It should be at room temperature.
Step 9
Peel the cooled sponge away from the parchment.
Step 10
You can soak the sponge with any syrup or just water. Spread the cream evenly over the surface, reserving a little for the outside.
Step 11
Roll the sponge up with the cream, then frost the outside with the remaining cream. Decorate as you like. Chill the roll in the refrigerator so it can set a bit.
Step 12
Slice the finished chocolate roll and serve. Enjoy!
Author note
Share the recipe
