Eggless Swiss Roll

Preheat oven at 425 F.

In a mixing bowl add melted butter, condensed milk, and vanilla extract. Blend them well.

In a Large plate, sift together the dry ingredients for cake (Flour, cocoa, baking soda and powder).

Alternatively mix dry ingredients and coffee/water with the condensed milk and butter mixture. Before you start the blender make sure the flour mix is wetted completely. Then blend well.

Pour the batter onto a baking tray which has been lined with a parchment paper. Tap it to even it out.

As it is a thin cake it would not take more than 6-8 minutes to bake the cake at 425 F.

Once the cake is done, let it cool down, then crumble it.

Into the crumbled cake add chocolate frosting. Mix it well.

Press down the crumbled mix into a parchment paper or aluminum foil.

Spread the filling of cream and sugar onto the thin layer of crumbled cake mix.

Using the Parchment paper, gently roll the cake.

Wrap the roll with the paper and refrigerate it.

To prepare the chocolate glaze, take the cream into a pan and put it on a medium high flame till bubbles appear on the side. Then switch off the flame and remove it from the gas.

Add chocolate chips to it and keep stirring till the chips dissolve.

Unwrap the swiss roll, pour the chocolate glaze onto it generously.

Put it in the fridge till it is firm.

Slice Enjoy

Parchment paper

Baking Tray