Indulge in Our Heavenly Easter Rocky Road Roulade Recipe

Decadent Easter rocky road roulade is the perfect dessert to celebrate springtime festivities.

This treat is a chocolate lover’s dream, with a stunning appearance that’s hard to resist.

It combines traditional rocky road flavors with a soft, rolled cake that promises pure delight.

Inside the roulade are marshmallows, nuts, and colorful Easter candies for a fun texture and lively look.

As loved ones share this sweet creation, they enjoy its rich taste and cheerful presentation during holiday get-togethers.

Crafting your own rocky road roulade offers an ideal mix of indulgence and imagination for Easter celebrations.

Steps To Make Easter Rocky Road Roulade

Step 1: Create Fluffy Chocolate Sponge

Warm up the oven to 180°C (160°C fan).

Cover a 25cm x 33cm Swiss roll tin with baking paper.

Whisk egg yolks and sugar in a large bowl until they transform into a thick, creamy texture (about 5 minutes).

Gently sift cocoa and flour into the mixture, folding carefully with a metal spoon.

In another bowl, whip egg whites until they form stiff peaks.

Incorporate 2 heaped tablespoons of egg whites into the chocolate mixture to soften, then fold in the remaining whites.

Step 2: Bake and Shape the Sponge

Pour the chocolate mixture into the prepared tin, smoothing the top evenly.

Bake for 12-15 minutes until the sponge springs back when touched.

Cool for 5 minutes, then carefully transfer onto a cocoa-dusted baking paper sheet.

Remove the lining paper and loosely roll the sponge using the baking paper.

Allow to cool completely.

Step 3: Fill with Delicious Layers

Gently unroll the cooled sponge.

Spread Biscoff or dulce de leche in small pockets across the surface.

Whip cream until soft peaks form, spreading evenly over the sponge.

• Chocolate pieces
• Chopped nuts
• Crushed biscuits

Roll the sponge back up, using the baking paper as a guide.

Step 4: Decorate with Chocolate Drizzle

Melt milk chocolate using a double boiler method.

Let the chocolate cool for 5-10 minutes.

Drizzle melted chocolate over the roulade.

• Extra chocolate pieces
• Additional nuts
• Crushed biscuits

Gently press toppings to secure them.

Step 5: Slice and Savor

Cut the roulade into beautiful slices.

Serve alongside a warm cup of coffee.

Enjoy the decadent Easter treat!

Tips To Help With Easter Rocky Road Roulade

• Prep Pan Perfectly: Line the Swiss roll tin precisely with baking paper, ensuring smooth edges for even baking and easy cake removal.
• Fold Egg Whites Gently: Use a metal spoon and soft folding technique to maintain air bubbles, creating a light and fluffy sponge texture.
• Control Chocolate Melting: Melt chocolate carefully over simmering water, avoiding direct heat to prevent burning and ensure smooth consistency.
• Customize Filling Flexibly: Swap Biscoff for other spreads like Nutella or jam to personalize the roulade and suit different taste preferences.
• Roll with Confidence: Use baking paper as a guide when rolling the sponge, keeping it loose to prevent cracking and maintain a beautiful spiral shape.

How To Store And Reheat Easter Rocky Road Roulade

• Refrigerate: Store the Easter Rocky Road Roulade in an airtight container in the refrigerator for up to 3 days. Wrap tightly with plastic wrap to prevent drying out.
• Freezing: Carefully freeze the roulade for up to 1 month. Wrap securely in plastic wrap and place inside a freezer-safe container to maintain texture and flavor.
• Thawing: Remove from the freezer and let the roulade defrost slowly in the refrigerator overnight. This prevents condensation and maintains its delicate structure.
• Reheating: Serve chilled or let sit at room temperature for 10-15 minutes before serving to enhance the flavors and soften the chocolate coating.

Toppings That Go With Easter Rocky Road Roulade

• Pair with Rich Espresso: A bold, dark espresso cuts through the sweetness, complementing the chocolate and Biscoff layers with its intense, roasted notes.
• Chocolate Liqueur Companion: Smooth chocolate liqueur like Godiva enhances the dessert's decadent chocolate profile, creating a luxurious after-dinner experience.
• Nutty Amaretto Twist: A splash of almond-flavored amaretto liqueur echoes the nutty elements in the roulade, adding depth and warmth to each bite.
• Creamy Irish Coffee Delight: Blend Irish whiskey with freshly brewed coffee, topped with whipped cream, to mirror the roulade's creamy and indulgent character.

Creative Versions Of Easter Rocky Road Roulade

• Gluten-Free Rocky Road Roulade: Replace wheat flour with almond or gluten-free flour blend, ensuring a light texture while accommodating celiac needs.
• Vegan Easter Chocolate Roll: Substitute eggs with aquafaba or flax eggs, use coconut cream instead of dairy cream, and select plant-based chocolate for a cruelty-free dessert.
• Low-Sugar Easter Treat: Swap regular sugar with stevia or monk fruit sweetener, use dark chocolate with higher cocoa content, and incorporate sugar-free marshmallows for reduced sugar impact.
• Nut-Free Celebration Roll: Remove nuts entirely, replace with seeds like sunflower or pumpkin seeds, and use nut-free chocolate varieties to make the dessert allergy-friendly.

Easter Rocky Road Roulade FAQ Section

• Can I make this roulade in advance?

Yes, you can prepare the roulade a day ahead. Wrap it tightly in plastic wrap and store in the refrigerator. Add the chocolate topping just before serving for the best texture and appearance.

• Is it possible to use different types of chocolate?

Absolutely! You can swap milk chocolate for dark or white chocolate based on your preference. Just ensure the chocolate melts smoothly and has good quality for the best flavor.

• What if I don't have Biscoff spread?

No worries! You can substitute Biscoff with nutella, caramel sauce, or even a thin layer of chocolate spread. The goal is to add a rich, complementary flavor to the roulade.

• How do I know when the sponge is perfectly baked?

The sponge is ready when it springs back lightly when touched and looks golden. It should take about 12-15 minutes, but keep an eye on it to prevent over-baking, which can make the sponge dry.

Why Easter Rocky Road Roulade Is So Fun To Serve

• Minimal Prep Required: This roulade comes together with simple steps and basic ingredients, making it perfect for bakers of all skill levels, even kitchen newbies.
• Crowd-Pleasing Showstopper: The combination of chocolate, cream, and crunchy mix-ins creates a visually stunning dessert that looks more complicated than it actually is.
• Festive and Flexible: Easily customize with Easter-themed chocolates and decorations, transforming this recipe into a seasonal centerpiece that impresses family and friends without stress.
• Make-Ahead Magic: Can be prepared in advance, reducing last-minute cooking pressure and allowing more time to enjoy holiday gatherings with loved ones.

What You Need For Easter Rocky Road Roulade

• Eggs: Rich base providing structure and lightness to the sponge.
• Sugar: Sweet component adding tenderness and caramelization.
• Cocoa Powder: Deep chocolate flavor and dark color for the sponge.
• Flour: Provides structure and helps bind the cake ingredients.

• Double Cream: Soft, luxurious base for creating a smooth filling.
• Biscoff or Dulce de Leche: Sweet spread adding rich caramel flavor.

• Milk Chocolate: Smooth coating adding glossy chocolate finish.
• Mini Chocolate Eggs, Chocolate Chunks: Festive Easter-themed decorative elements.
• Chopped Nuts: Adds crunch and textural contrast.
• Crushed Biscuits: Provides extra texture and flavor complexity.

Heavenly Easter Rocky Road Roulade Recipe

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4.7 from 38 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Delightful Easter Rocky Road Roulade brings chocolate magic straight from European pastry kitchens. Chocolate sponge rolled with marshmallow cream and sprinkled with colorful seasonal treats creates a festive dessert that feels like pure celebration.

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Ingredients

Scale 1x2x3x

Main Chocolates and Base:

• 6 medium free-range eggs, separated
• 100g (3.5 ounces) caster sugar
• 35g (1.2 ounces) cocoa powder, plus extra to dust
• 15g (0.5 ounces) plain flour
• 4 tablespoons Biscoff spread or dulce de leche sauce
• 90g (3.2 ounces) milk chocolate, finely chopped

Dairy and Cream:

• 300 milliliters (10.1 fluid ounces) double cream

Decorative and Texture Ingredients:

• 300g (10.6 ounces) mixed Easter chocolates, roughly broken (mini eggs, Easter egg bits, Toblerone)
• 75g (2.6 ounces) roughly chopped toasted nuts (hazelnuts, optional salted peanuts)
• 100g (3.5 ounces) biscuits, broken into chunks (Choco Leibniz, chocolate chip, or peanut cookies)

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Instructions

1. Craft the delicate chocolate sponge by whisking egg yolks and sugar until they transform into a luxurious, pale cream with ribboning consistency.
2. Gently incorporate cocoa and flour using a delicate folding technique, ensuring minimal air loss.
3. Separately whip egg whites to glossy, stiff peaks, then integrate them cautiously into the chocolate base using a light, sweeping motion.
4. Transfer the airy batter into a meticulously lined Swiss roll tin, creating an even surface with smooth, deliberate strokes.
5. Bake in a preheated oven until the sponge springs back when touched, indicating perfect doneness.
6. Immediately after removing from the oven, invert the warm sponge onto a cocoa-dusted parchment, carefully peeling away the original lining.
7. Roll the sponge loosely within the new parchment, allowing it to cool completely and maintain its flexible shape.
8. Once cooled, gently unroll and create pockets of indulgence by spreading Biscoff or dulce de leche across the interior surface.
9. Whip cream to soft, billowing peaks and distribute evenly, creating a luxurious base layer.
10. Scatter a generous mixture of chocolates, nuts, and biscuits across the cream, reserving some for final decoration.
11. Carefully re-roll the sponge, using the parchment as a guiding tool to ensure a tight, elegant spiral.
12. Melt milk chocolate using a gentle double-boiler method, allowing it to cool slightly before drizzling over the roulade.
13. Embellish the exterior with remaining confectionery elements, pressing them gently to secure.
14. Slice and serve alongside a steaming cup of coffee, presenting a decadent Easter-inspired dessert.

Notes

• Whisk egg yolks and sugar thoroughly to create a light, airy base that ensures a delicate sponge texture.
• Use a metal spoon for gentle folding to maintain the air bubbles, preventing a dense cake and keeping the roulade soft and springy.
• Dust the baking paper with cocoa instead of flour for a richer chocolate flavor and more attractive appearance.
• Chill the roulade before serving to help

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 32g
• Sodium: 50mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 150mg