Chocolate Egg Roulade
A mouthwatering Chocolate Egg Roulade recipe taken from the Dairy Diary recipe collection.
This indulgent dessert would make a fabulous centrepiece for your Easter celebrations – something for the whole family to enjoy!
Ingredients
Eggs 6 large, separated
Caster sugar 150g (5oz)
Vanilla bean paste 1 tsp
Cocoa powder 50g (2oz) plus 1 tbsp
Whipping cream 200ml (7fl oz)
Mini eggs 160g (5 1/2 oz)
Chocolate sauce 2 tbsp plus extra to serve (optional)
Instructions
1
Preheat oven to 180ºC/160ºfan/Gas 4. Grease a 32 x 23cm (12. x 9in) Swiss roll tin and line with baking paper so it reaches 2cm (¾.in) higher than the tin.
2
Whisk egg yolks and sugar for 3-4 minutes until very thick and pale. In a separate bowl, whisk egg whites until thick and foamy but not stiff. Add to yolk mixture along with vanilla paste. Sift cocoa over and mix gently.
3
Spoon into the tin, level, then bake for 15-18 minutes until risen and just set – it should be soft and springy, not crusty, to touch. Leave to cool in the tin (it will shrink).
4
Place a large sheet of baking paper on the worktop and dust with 1 tbsp cocoa to the size of the tin. Invert the sponge onto it and peel away the lining paper.
5
Whip 125ml (4fl oz) cream to soft peaks then spread over the sponge. Crush 110g (4oz) mini eggs and sprinkle on top. Drizzle with chocolate sauce.
6
Starting from a short side, roll up the roulade using the paper to help (it may crack a little). Transfer to a board or plate, cover loosely, then chill for 30 minutes.
7
To serve, whip remaining cream and spoon or pipe down the length of the roulade. Top with whole mini eggs and drizzled with extra chocolate sauce, if liked.
Categories:Baking RecipesBaking with childrenBirthday CakesCelebration CakesChildren Friendly RecipesChocolateEasterIdeas for…Meals for Special OccasionsParty FoodPuddings & DessertsSponge Cakes
