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

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.

Decorate with the remaining cherries and serve. If you can’t get hold of a chocolate Swiss roll, use chocolate brownies or any other chocolate cake instead. Plain trifle sponges will also work ...

creating a rich chocolate mousse. 6. Cut the Swiss roll into one centimetre-thick slices and use two thirds of them to line the bottom and sides of a deep trifle bowl. 7. Pour half of the orange ...

creating a rich chocolate mousse. 6. Cut the Swiss roll into one centimetre-thick slices and use two thirds of them to line the bottom and sides of a deep trifle bowl. 7. Pour half of the orange ...

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.

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.