For those that create content on blogs and to those that kindly follow our posts, chaulk this one up as “bookmarked”. I know it’s cliched and many (including myself) have the best of intentions to try out a recipe in the future. Sadly, we become cluttered with electronic information overload.
One solution is to create folders in Pinterest or on your computer. Add this one to Easter recipes. You’re going to want to try this one next Easter.
I’ve seen (and eaten) many Christmas roulades and now it’s time to try this Easter Chocolate Roulade, recipe idea originally from here. The decision to make this for dessert was easy: as a Greek, I always take advantage of the Easter chocolates that go on sale after regular Easter (usually Orthodox Easter follows).
I’ve tweaked the recipe to suit my way of making/assembling this and I hope you’ll try it out. Don’t be intimidated, success is usually the reward after some failures. I got this on the first try (I should buy a lottery ticket).
After serving this dessert yesterday for Greek Easter, I can attest that it was enjoyed by kids and adults alike. It is rich, one slice per person will suffice and a perfect accompaniment to a strong coffee.
Easter Chocolate Roulade
Course: Dessert4
servings30
minutes40
minutesIngredients
- Chocolate Sponge Cake
6 large eggs, separated
1/2 cup white sugar
1/3 cup cocoa powder
2 Tbsp. all purpose flour
- Filling
1/2 cup Biscoff filling/spread
1 cup full fat cream
1 tbsp. sugar
1 1/2 cups of mixed Easter Chocolates, roughly chopped/smashed (I used cadbury mini easter eggs, toblerone, lindt)
4 Tbsp. roughly chopped pistachios (or hazel nuts)
6 Tbsp. chocolate covered biscuits, broken into pieces
- Topping
3/4 cup semi-sweet chocolate chips
1/2 cup whipping cream
1 1/2 cups of mixed Easter Chocolates, roughly chopped/smashed (I used cadbury mini easter eggs, toblerone, lindt)
4 Tbsp. roughly chopped pistachios (or hazelnuts)
6 Tbsp. chocolate covered biscuits, broken into pieces
Directions
- Pre-heat your oven to 350F. Ensure the bowl you use for your egg whites is clean (free of grease/fat) and begin beating with a hand mixer until stiff peaks form. Set aside.
- In another bowl, add egg yolks and sugar and beat with handmixer until creamy (about 5 minutes. Into a small bowl, sift cocoa and flour and mix together. Now stir into cream yolks with a spoon until incorporated.
- Add egg whites in increments to the batter mix and fold in with a rubber spatula. Line a 13×9′ sheet pan with parchment and pour the cake mix in, smooth the top to even out.
- Place in your pre-heated oven for 12-15 minutes or until springy. Take out of the oven and allow to cool for 5 minutes. Dust the top with cocoa powder and cover with another sheet of parchment and invert on your work surface. Carefully peel off the original parchment (discard) and allow to cool another 5 minutes.
- Whip the cream with sugar, set aside. To assemble, carefully smear Biscoff spread (soften in microwave with 30 second bursts). Now spread an even layer of whipped cream and sprinkle the chocolate, nuts and biscuits.
- Carefully roll up, use the parchment to help you form a tight roll. Your roll should be wrapped in parchment, place in the fridge for 3 hours up to 2 days prior to serving.
- For topping, take out of fridge and carefully unwrap parchment (discard) and place on a platter.
- For chocolate topping, add cream into a pot and bring up to scalding, In a metal bowl add chocolate chips. Pour scalding cream into chocolate and leave for 5 minutes. Now stir until combined to a rich chocolate sauce.
- Pour over your roulade and top with chocolate, chocolate eggs, nuts and biscuits. Slice and serve.
