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

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.

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.

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.

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...