Skip to content

Easter Rocky Road Roulade

Recipe

Serves: 4 people   |   Prep time: 30   |   Cooking time: 25 minutes

British   |   Dessert

  

Ingredients

For the Sponge:

  • 6 medium Eggs    
  • 160g Dark Chocolate    
  • 160g Caster Sugar    
  • 25g Cocoa Powder, plus an extra 1 tbsp  

For the Filling:

  • 300ml Double Cream      
  • 1 tbsp Icing Sugar    
  • 1 tsp Vanilla Extract    
  • 40g Mini Eggs, roughly chopped    
  • 30g Caramelised Biscuits, broken into crumbs  
  • 20g Mini Marshmallows

To Decorate:

  • 150g Hazelnut Chocolate Spread  
  • Selection of leftover Easter Chocolates, Mini Eggs, Caramelised Biscuits and Mini Marshmallows
  • 33 x 23cm baking tin, lined with baking paper

  

Method

  1. Preheat the oven 180°C /Gas Mark 4.  
  2. Melt the chocolate in the microwave in 30 second blasts until fully melted and smooth and leave to one side to cool.  
  3. Separate the egg yolks from the whites and beat together the yolks and caster sugar until pale, fluffy and doubled in size.  
  4. Stir the melted chocolate through the yolk mixture.  
  5. Whip the egg whites until just stiff enough to hold peaks.  
  6. Stir a couple of spoonfuls of the whipped egg white into the yolk mixture.  
  7. Sieve in the cocoa powder and carefully fold in along with the remaining egg whites.  
  8. Pour into the lined baking tray and smooth the top, then bake for 20-22 minutes until firm and risen.    
  9. Leave to cool in the tin.  
  10. Whip the cream, icing sugar and vanilla extract to soft peaks.  
  11. Sieve a tablespoon of cocoa powder over a sheet of baking paper.  
  12. Flip the sponge onto the cocoa-topped baking paper and carefully remove the baking paper which lined the tin, from the sponge base.  
  13. Spread the cream on the sponge leaving a 2cm gap around the edge.  
  14. Sprinkle over the chopped mini eggs, biscuit crumbs and marshmallows.  
  15. Use the baking paper to help roll up the roulade and place on your serving dish join-side down.  
  16. Melt the chocolate spread in the microwave for 30 seconds, then spread over the top of the roulade.  
  17. Decorate with a selection of your leftover easter chocolates, mini eggs, biscuits and mini marshmallows.  
  18. Keep in the fridge until ready to serve.