Chocolate Roulade Log
A rich chocolate roulade filled with cream, perfect for festive occasions.
Prep
20 minutes
Cook
10 minutes
Serves
Family
Difficulty
Easy
Method
Make it together.
- Heat the oven to 200u00b0C (Gas Mark 6, 390u00b0F). Whisk together the egg yolks, sugar and vanilla extract until pale. In a separate bowl, whisk the egg whites until stiff.
- Mix together the flour, cocoa, ground almonds and Baking Powder. Fold in the egg yolk mixture along with the egg whites until combined. Spread into a 21 x 31cm lined Swiss roll tin. Bake for 10 minutes.
- Cool in the tin for 10-15 minutes, and then carefully turn out onto fresh baking paper. Drizzle with alcohol or orange juice and gently roll using the paper to help you. Leave rolled until ready to fill.
- Whip the cream for the filling with the icing sugar and then unroll the sponge, fill and re-roll. Whip the topping ingredients together and spread all over the log. Decorate with Giant Chocolate Stars.
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