Easter rocky road roulade
- March 2021
- Serves 8-10
- Hands-on time 40 min, oven time 12-15 min, plus cooling
This double-chocolate and caramel Easter rocky road roulade is a decadent finale to a celebratory Easter lunch, plus it’s great fun to assemble with the kids.
Or, how about this mini egg ice cream chocolate layer cake for a waistline-busting final course?
- Vegetarian recipes
- 41.9g (20.7g saturated)
- 42.2g (36.5g sugars)
- 6 medium free-range eggs, separated
- 100g caster sugar
- 35g cocoa powder, plus extra to dust
- 15g plain flour
For the filling
- 4 tbsp Biscoff spread or dulce de leche sauce
- 300ml double cream
- 300g mixed Easter chocolates, roughly broken or chopped (we used mini eggs, bits of chocolate Easter eggs and Toblerone)
- 75g roughly chopped toasted nuts (we used blanched hazelnuts, toasted in a dry pan – add salted peanuts if you like too)
- 100g biscuits, broken into small chunks (Bahlsen Choco Leibniz, chocolate chip or peanut cookies are all good)
For the topping
- 90g milk chocolate, finely chopped
You’ll also need
- Electric mixer
- 25cm x 33cm swiss roll tin lined with compostable baking paper
- Extra sheet of compostable baking paper
- Heat the oven to 180°C/160°C fan/gas 4. In a large bowl whisk the egg yolks and sugar with an electric mixer on medium speed until creamy and thick – roughly 5 minutes. Mix the cocoa and flour in a small bowl, then sift onto the egg mixture and fold together gently using a large metal spoon. The mixture will be fairly thick.
- In a separate clean bowl whisk the egg whites with clean beaters until just stiff. Mix 2 heaped tablespoons of the whisked whites into the cocoa/egg mixture to loosen. Add the remaining whisked whites to the mixture and very gently fold in – use a balloon whisk first, then a rubber spatula for the last few folds to keep the air in – until smooth and combined.
- Carefully scrape the mixture into the prepared tin and smooth the top. Bake for 12-15 minutes until springy. Remove from the oven and leave the sponge to cool for 5 minutes, then turn the sponge out onto a sheet of baking paper lightly dusted with cocoa powder. Carefully peel away the lining paper and leave to cool for 5 minutes. Loosely roll up the sponge using the baking paper it’s sitting on to help you, then leave on the wire rack to cool completely.
- To assemble, unroll the sponge and dot with the Biscoff/dulce de leche – roughly spread it out to make pockets of sauce (see tips). Whip the cream until it just holds its shape, then spread over the sponge in an even layer. Sprinkle over about two-thirds of the chocolates, nuts and biscuits, keeping the bigger chunks for the top. Roll up the sponge again using the baking paper to help.
- For the topping, melt the chocolate in a bowl set over a pan of simmering water (the bowl should not touch the water). Allow to cool for 5-10 minutes (to thicken), then pour over the top of the roulade. Sprinkle over the extra chocolates, nuts and biscuits, pressing in if necessary (see tips). Slice and serve with a darned good cup of coffee.
For a more grown-up version, use brandy snaps or cantucci biscuits, salted caramel sauce and truffles (instead of mini eggs) in the filling/topping. Beat 2 tbsp hazelnut/Irish cream liqueur into the cream and drizzle with melted dark chocolate and a pinch of salt to finish.
Assemble but don’t decorate the roulade up to a day ahead. Keep covered and chilled until ready to complete.
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