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