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Chocolate speckled roulade


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Ingredients

12 slice(s)

Chocolate speckled roulade: sponge base

  • 100 g choc bits
  • 200 g caster sugar, + 1 Tbspn extra for sprinkling
  • 1 dash vanilla or coffee essence
  • 4 eggs
  • 170 g SR flour
  • 1/4 cup Boiling water

Filling

  • 240 g thickened cream ( a 300ml bottle), stiffly beaten with sugar below
  • 45 g sugar
  • 1/2 cup Nutella
  • 1 Cadbury flake bar, crumbled, for decoration, optional
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Recipe's preparation

    Sponge base:
  1. Preheat the oven to 180°C.
    Grease and line a swiss roll/ lamington size tray app 25 x 31cm.

    1. Add choc bits to the Closed lidand blitz sp 7/ 8 secs or until finely chopped but not milled. Set aside.

    2. Rinse out the bowl and inset the butterfly.

    3. Add the eggs, sugar and essence/s

    4. Beat 37°C/sp4/5 minutes, until the mixture is thick and creamy.

    5. Transfer the mixture to a bowl and gently fold through the flour, water and then the chocolate. Fold just enough to combine.

    6. Bake for 15 mins, or until just set.

    7. While baking, prepare a large sheet of baking paper sprinkled with the extra caster sugar.

    8. Tip (quickly and decisively..be brave..!!) the sponge onto the paper.

    9. Using a sharp knife, cut off a thin edge from the sponge sides ( all 4).
    *See note in tips*

    10. Using the paper as a guide, tightly roll up the sponge. Careful, it will be hot. I used a tea towel to assist.

    11. After rolling, tuck under the ends of the paper and leave to cool.
  2. Assembly
  3. * If the sponge has risen a little too high, place a sheet of baking paper on the top and very gently, roll slightly to flatten. It will likely crack a little, but that can be covered up by cream etc on the outside if it cracks badly*

    1. Spread the (optional) Nutella over the top, followed by the cream, leaving a small border.

    2. Gently but firmly re-roll the sponge.

    3. Leave to set for 30 mins in the fridge.
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Accessories you need

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Tip

Don't be too worried if this cracks. I've made this several times sometimes it cracks, sometimes not.
Have a little extra whipped cream on hand to cover up any "boo boos" on the outside ;D
Join my FaceBook group Thermify me and Thermify me Breadwinners for more recipes, tips and cooking class schedules on the Gold Coast.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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