Light chocolate sponge rolled with creamy vanilla filling and crushed cookies, then finished with melted chocolate and an array of sweet toppings. A striking dessert that's as fun to serve as it is to eat. Recipe to be enjoyed as part of a healthy, active lifestyle.
Chocolate Roulade
- 35min
- Serves 18
Chocolate Sponge:
5 eggs
150 g sugar
85 g plain flour
13 g Cadbury® Bournville cocoa powder
38 g cornflour
Vanilla Crème:
250 g Philadelphia® Original Soft Cream Cheese
50 g icing sugar
125 g whipping cream
1 scraped vanilla pod
50 g OREO® pieces
To Decorate:
200 g Cadbury Dairy Milk Buttons
60 g Cadbury Flake
140 g OREO pieces
Chocolate Sponge:
1
Place sugar on silicone paper and place in oven at 180 °C for 6-8 minutes.
2
Whisk eggs.
3
When the sugar is hot to touch, pour it into the whisking eggs.
4
Once the volume has tripled, fold in sieved flour, Cadbury Bournville Cocoa Powder and cornflour.
5
Spread onto silicone paper which has been sprayed with grease.
6
Bake at 200 ºC in the oven for 6-8 minutes.
7
Remove from the tray and place to cool on a rack immediately.
Vanilla Crème:
1
Combine the cream cheese and sugar.
2
Fold through the semi-whipped cream.
3
Reserve a 1/3 for piping at a later stage, and fold the OREO pieces into the remainder of the mixture.
4
Spread the mixture over the sponge and roll to form a tight roulade.
5
Chill until firm.
6
Melt 200 g of Cadbury Dairy Milk Buttons and cover the roulade. Use a pastry brush to cover the roulade in chocolate.
7
Roll it before the chocolate sets through the crushed OREO pieces.
8
Use the remaining cream mixture to decorate, and garnish with Cadbury Dairy Milk Buttons, Twirls and Flakes.
NutritionAmount (per portion)
kJ/Kcal1573 kJ / 376 kcalFat16.3gCarbs50.3gProtein7.7gSaturated Fat9.1gSugars34.6g
