Serves: x
Preparation time: 15 minutes
Cook time: 12 minutes
A rich and totally irresistible dessert combining soft, fluffy sponge cake, a creamy filling and covered in chocolate ganache. Perfect the chocolate lovers everywhere.
Preheat the oven to 170°C
1) Whisk the eggs and sugar on high for 4-5 minutes.
2) Fold in the flour and cocoa gently using a metal spoon.
3) Pour the mixture into a large lined swiss roll tin, spreading gently out to the edges.
4) Bake at 170°C for 12 minutes.
5) Turn the cake out onto a clean tea towel, removing the baking parchment and roll from the short end into a cylinder, with the cloth inside, and leave to cool.
6) For the filling, whip the cream, adding in the 2 tsp cocoa powder until thick.
7) Gently unroll the sponge, spread the cream over and gently re-roll.
8) Cover with chocolate ganache and a sprinkling of crushed mini eggs (optional)
For the swiss roll:
4 large eggs
115g Caster sugar
60g Self-raising flour
15g Cocoa powder
For the filling:
250ml Double cream
2 tsp Cocoa powder
For the ganache:
150g Dromona Butter
150g Icing Sugar
150g Chocolate, melted
