A simple recipe for the most indulgent chocolate Swiss roll. With a moist and decadent gluten free chocolate sponge, a mascarpone whipped cream filling, and a super luscious chocolate ganache glaze. This is, without doubt, every chocolate lover’s dream come true.
Pre-heat the oven to 355 ºF (180 ºC) and line a 10 x 15 inch (25 x 38 cm) baking tray or sheet with baking/greaseproof paper.
In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together smooth and glossy. Set aside and allow to cool slightly.
Add the melted chocolate and whisk for a few seconds until fully incorporated.
Sift together the dry ingredients (gluten free flour blend, xanthan gum, cocoa powder, baking powder, baking soda and salt), and fold them gently into the fluffy chocolate mixture, until no flour clumps remain.
Transfer to the lined baking sheet and bake at 355 ºF (180 ºC) until an inserted toothpick comes out clean (about 10 - 12 minutes).
Once at the soft peak stage, fold in the mascarpone cheese. You will get a smooth filling that spreads easily but will also hold its shape.
Place the chopped dark chocolate into a heat-proof bowl.
In a saucepan, bring the heavy/double cream to a boil, then pour it over the chocolate. Allow this to stand for 2 - 3 minutes, then stir until smooth. You should get a smooth runny ganache that's easily pourable.
Gently unroll the cooled sponge, and spread the filling into an even layer onto top.
Carefully re-roll the sponge, and chill it in the fridge for about 1/2 hour.
Once chilled, drizzle the Swiss roll with the chocolate ganache glaze. (If the glaze is to firm, reheat it briefly in the microwave or over some simmering water.)
Allow the chocolate ganache glaze to set, and enjoy!
The chocolate Swiss roll keeps well for 3 - 4 days in a cool dry space (the fridge works too), wrapped in cling film or in a closer container.