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Apple & Chocolate Swiss Roll, low-fat, healthy, cake, dessert,
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4 from 1 vote

Apple & Chocolate Spelt Swiss Roll

A delicious combination of apples and dark chocolate make this Swiss Roll a wonderful treat!
Course Dessert, teatime
Cuisine British
Keyword Apple, Chocolate, spelt flour
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8
Author Camilla Hawkins

Ingredients

  • For Apple filling:
  • 2 Large Bramley apples
  • 3 tbsp Granulated sugar
  • 1 tbsp Lemon juice
  • 1 tbsp water
  • For Swiss Roll:
  • 3 Eggs medium sized
  • 75 g Caster sugar I keep vanilla pods in mine or replace a tsp with vanilla sugar
  • 75 g Spelt plain white flour or plain white flour
  • 1 tbsp Boiling water
  • For topping:
  • 130 g Dark chocolate
  • Large knob of butter
  • 5 Walnut halves

Instructions

  • Peel, quarter, core and chop apples into slices.
  • Put in a lidded pan with the lemon juice, water and sugar and gently cook for 5 – 10 minutes until completely softened and then mash with a fork.
  • Place the puree in a bowl to cool.
  • To make the Swiss Roll pre-heat the oven to 170⁰C.
  • Grease and line a Swiss Roll tin (24cm x 34cm) with greased baking paper.
  • Whisk the eggs and sugar together until mousse like and a trail of batter will sit on the surface for 15 seconds.
  • Sift in the flour and fold in with a large metal spoon.
  • Then fold in the boiling water.
  • Tip the batter into the tin and spread out evenly into the corners with a spatula.
  • Place in oven on the middle shelf for 10 minutes or until the centre springs back to the touch.
  • Once cooked tip out onto a sheet of baking paper (if you wanted to make this without the chocolate topping drizzle the paper with caster sugar beforehand).
  • Using a long sharp knife trim off the outer dry edges of the sponge.
  • To help with the initial rolling, score into the sponge 2/3 way down, 2 cm away from the short end nearest to you.
  • Spread the apple puree evenly over the sponge leaving a small gap either side to allow for spread (holding a little puree back if necessary).
  • Using the baking paper (we don’t want finger marks) as a guide, roll up the sponge onto itself from the scored end keeping it really tight until you reach the end which should be underneath.
  • Hold in this position for a minute then place along with the baking parchment onto a wire rack to cool.
  • Meanwhile make the chocolate topping by breaking up the dark chocolate and placing it in a bowl along with the butter over a pan of barely simmering water.
  • Once melted and combined pour the chocolate over the Swiss Roll and spread with a spatula to evenly cover.
  • Place the walnut halves along the top.
  • Now you can either serve straight away with the chocolate still molten or when it has set along with some whipped or clotted cream if you wish.
  • Keep in the fridge.