Chocolate Strawberry Swiss Roll

I have wanting to do this for a very long time. My strawberry plant give me lots of fruits this year so why not do some swiss roll. Normally I just did a plain swiss roll but this time I decided to cover it with chocolate spread.

For those who want to try, here's it is;

Ingredients:

(The swiss roll)
5 large eggs, separated
1/2 cups of sugar
1/2 tsp of vanilla extract
1/2 cups of flour
1/2 tsp salt
4 tbsp of butter, melted

2 tbsp icing sugar (for dusting)

The filling:
3/4 cup of heavy cream
2 tsp of sugar
1/2 tsp of vanilla extract
Pinch of salt
1/4 cup of strawberry jam ( ready made or fresh)

The chocolate spread:
500gm of bittersweet chocolate, chopped
3/4 cup of heavy cream
1/4 cup of milk
1/4 cup of sugar
4 tbsp of butter, room temperature

Sorry that this time there will be no step by step picture because with one kid running around and in between ure feet, I have my hand full! Need to make sure he don't destroy my kitchen...or worst...hurt himself. So, one final picture will do ok. :)

1. To make the swiss roll, beat the egg yolks with 1/4 cup of the sugar and add vanilla extract. Beat until fluffy. Scrape the mixture into the bowl and fold in the flour.
2. In another bowl, whisk the eggs white with salt at medium speed. Gradually at the remaining 1/4 cup of sugar and beat until glossy. Then fold the whites into the yolks mixture and add the melted butter.
3. Spread the batter in a pan and bake for 20 minutes in a 178C temperature. Let it cool in the pan on a rack.
4. Run the blade of a knife around the edge of the cake pan. Dust the cake with icing sugar and cover with sheet of plastic wrap and a clean kitchen towel. Then place a cutting board on top before you terbalikkan the cake. That is how you take it out from the pan in order to avoid the cake koyak. Hehheh..Then slowly remove the paper.
5. In a fresh clean bowl, whip the cream, sugar, vanilla and salt to stiff peaks. First, spread the strawberry jam on the cake. Lepas tu top it with the whipped cream. Begin rolling up the cake from the long side as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and refrigerate for at least hours or overnight.
6. Now nak buat the chocolate sauce. Place the cream, milk and sugar dlm saucepan and stir under medium heat until the sugar dissolved. Put the chopped chocolate in a bowl. Pour the hot cream over the chocolate until it melted. Whisk until smooth then whisk in the butter.
7. Take the cake out from the refrigerator, place it on a rack and pour the chocolate all over the top and spread it evenly with a spatula.

And you have your chocolate strawberry swiss roll!