Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a
br>Meanwhile, for the white chocolate cream, sprinkle gelatin over 2 tbsp
ompletely.
For the white chocolate cream, place 2/3 cup of
ntil ready to use.
Swiss Roll:
Heat oven to 400
d set aside.
Melt chocolate in small saucepan over low
ggs and sugar. Beat in chocolate, oil and vanilla. Stir in
ours.
MAKE WHITE CHOCOLATE CREAM:
Place chocolate and 2 tablespoons heavy
13 x 18 inch Swiss roll pan with parchment paper. In
ot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line
ide. Using the kitchen towel, roll each half of the cake
ugar. Remove the parchment and roll up the cake and let
br>Grease and line a Swiss roll tin 20 x 30cm.
nside of bowl with sliced swiss rolls, allowing them to overlap
0-by-15-inch jelly roll pan and line it with
13x9 in) swiss roll tin.
Prepare the filling: melt chocolate and liqueur
lour a 15x10-inch jelly roll pan, and set aside.
Over low heat (or use double boiler or microwave) melt the butter, and add the chopped chocolate. Let it melt gently.
When completely melted, add vanilla or liqueur.
Cool slightly, then whisk in the cream cheese until the mixture is smooth.
Cool, then chill until thick enough to use as a filling for a cake or a Swiss roll.
br>Beat egg whites and cream of tartar in a large
For the chocolate cream, heat cream in a saucepan. Add 1/2 the chocolate, remove
eanwhile, to make the chocolate cream, place chocolate in a bowl and set