So my first ever attempt at a swiss roll went really rather well a couple of weeks ago. So well it was devoured entirely the same day, with not a crumb left!
Immediately after making it a thought popped into Rob’s head, his little face lit up, “how about making one with chocolate Philadelphia?”
Well – you know I can’t refuse a baking request, especially not one that could be so amazing!
If you’re not sure about chocolate Philadelphia, well, don’t knock it until you’ve tried it. I agree the combination of cream cheese and chocolate sounds a little weird, but if you think the cheese is really just made of milk and cream, then it’s just one big creamy chocolate spread!
You can find my recipe and method for the swiss roll here – Simple Strawberry Jam Swiss Roll – it really is easy, promise!
It’s just as easy to adapt the filling as well. Rob wanted “some of that white creamy stuff” in it as well – I eventually deciphered this to be buttercream. After rolling the cake and leaving it to cool, I spread on a layer of thick vanilla buttercream followed by a very generous layer of chocolate Philadelphia – I used about 1 1/3 tubs altogether.
A quick re-roll, some chocolate icing drizzled over the top, and done! I love how quick swiss rolls are to make as well, and you can eat them straight away (although this one got even better after a little time firming the fillings up in the fridge).
Don’t you love that gooey inside!
Fancy a slice….?