Ingredients

For the chocolate sponge (Swiss Roll):

• 4 eggs

• 90 g sugar

• 40 ml milk (unsweetened)

• 40 ml vegetable oil

• 60 g all-purpose flour

• 25 g cocoa powder (unsweetened)

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tsp vanilla extract

For the chocolate cream filling:

• 250 ml whipping cream (cold)

• 40 g powdered sugar

• 20 g cocoa powder

• 50 g dark chocolate (melted & cooled)

For decoration:

• Fresh blueberries

• Wafer rolls (chocolate & vanilla flavor)

• Fresh rosemary or mint leaves

• Chocolate chips or pearls

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Instructions

1. Make the sponge cake

1. Whisk egg yolks with half of the sugar until pale and fluffy.

2. Add milk, oil, and vanilla extract, mix well.

3. Sift in flour, cocoa powder, baking powder, and salt → gently fold until smooth.

4. In another bowl, beat egg whites with the remaining sugar until soft peaks form.

5. Fold 1/3 of the egg whites into the batter, then carefully fold in the rest.

6. Pour batter into a lined rectangular baking pan, spread evenly.

7. Bake at 170°C (340°F) for 20–22 minutes.

8. Once baked, invert onto a clean towel, peel off parchment paper, and roll up while still warm to set the shape.

2. Make the chocolate cream

1. Whip cold cream with powdered sugar until soft peaks form.

2. Add cocoa powder and melted chocolate, continue whipping until smooth and fluffy.

3. Assemble the roll cake

1. Unroll the sponge, spread chocolate cream evenly.

2. Roll it back up tightly and refrigerate for 30 minutes to firm.

3. Slice into mini rolls.

4. Decoration

• Pipe chocolate cream on top of each mini roll.

• Garnish with blueberries, wafer rolls, rosemary leaves, and chocolate pearls.

• Serve with tea or coffee for a perfect afternoon treat.

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✨ These mini chocolate rolls are not only beautifully presented but also make the perfect handmade gift or tea-time dessert.