CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Round slices of rolled chocolate lying horizontally as thick pieces, spirals turned upwards. Small flat knots in white chocolate, two very simple solid loops, no erect slice.
Suggestion for presentation

Cute & Kawaii / Cakes to share

Chocolate Swiss Roll Gift Parcels

A recipe by CakeChristmas / Updated on 30 October 2026.

The log slices are spiraled upwards; a small flat knot of white chocolate turns each into a gourmet gift.

8 slices of log lying from 3 to 3.5 cm / Genoise mounted then rolled; emulsified ganache

8Indicative portions
55 minPreparation
12 minBaking
3 h 20Rest & Cooling
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The log slices are spiraled upwards; a small flat knot of white chocolate turns each into a gourmet gift.

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Original quantity: 8 servings.

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Preparation

  1. Heat the oven to 180 °C, conventional oven setting (no fan). Line a plate of 30 x 40 cm. Whisk the eggs and sugar for 6 to 8 minutes until thick.
  2. Mix flour, cocoa and salt. Incorporate them gently, spread on the baking tray and cook for 10 to 12 minutes: the sponge should remain supple. Turn on a clean baking paper, remove the baking paper and roll immediately with the clean paper starting from a side of 30 cm, to obtain a roll of 30 cm long. Let cool for 20 minutes.
  3. Heat the cream just to a simmer. Pour three times over the chopped chocolate, mixing in the center. Stir in butter and leave to thicken for about 45 minutes at room temperature.
  4. Unroll the cold sponge, spread two-thirds of the ganache and roll without paper. Cover only the outer surface with the last third, smooth slightly and then refrigerate for 2 hours.
  5. Equalize the ends and cut eight slices from 3 to 3.5 cm. To lie on their cut face, visible spiral upwards. Melt the white chocolate, draw a small flat knot of 3 cm in two solid loops and two short ends on the top of each spiral. Refrigerate 20 minutes; leave 10 minutes before serving.

Preserve and Serve

48 hours in the refrigerator, under bell.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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