This perfect chocolate and caramel Swiss roll recipe showcases complex chemistry, from protein foams to carbon dioxide fluff ...

Few desserts can rival the elegance and indulgence of Chocolate Cake Swiss. With its soft, chocolatey sponge and creamy filling, this dessert is a guaranteed hit at any gathering. Whether you’re ...

Line a Swiss roll tin with parchment, the tins are usually 9 x 13 inches and about 2 inches deep. Preheat your oven to 180ºC/gas mark 4. Melt the chocolate and set aside to cool slightly.

The Great British Bake Off‘s Josh Smalley has prepared a science-led chocolate and caramel Swiss roll recipe. Not only is it a perfect crowd-pleaser, it showcases some complex chemistry.

Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners. Melt the chocolate in a bowl ...

Turn the Swiss roll out on to a sheet of baking paper ... Roll up from one of the short sides. Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water.