Easter rocky road roulade - delicious. Magazine

Name: Easter rocky road roulade - delicious. Magazine
Ingredients: 6 medium free-range eggs, separated; 100g caster sugar; 35g cocoa powder, plus extra to dust; 15g plain flour; For the filling; 4 tbsp Biscoff spread or dulce de leche sauce; 300ml double cream; 300g mixed Easter chocolates, roughly broken or chopped (we used mini eggs, bits of chocolate Easter eggs and Toblerone); 75g roughly chopped toasted nuts (we used blanched hazelnuts, toasted in a dry pan – add salted peanuts if you like too); 100g biscuits, broken into small chunks (Bahlsen Choco Leibniz, chocolate chip or peanut cookies are all good); For the topping; 90g milk chocolate, finely chopped; You’ll also need; Electric mixer; 25cm x 33cm swiss roll tin lined with compostable baking paper; Extra sheet of compostable baking paper

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This double-chocolate and caramel Easter rocky road roulade is a decadent finale to a celebratory Easter lunch.

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Ingredients

6 medium free-range eggs, separated
100g caster sugar
35g cocoa powder, plus extra to dust
15g plain flour
For the filling
4 tbsp Biscoff spread or dulce de leche sauce
300ml double cream
300g mixed Easter chocolates, roughly broken or chopped (we used mini eggs, bits of chocolate Easter eggs and Toblerone)
75g roughly chopped toasted nuts (we used blanched hazelnuts, toasted in a dry pan – add salted peanuts if you like too)
100g biscuits, broken into small chunks (Bahlsen Choco Leibniz, chocolate chip or peanut cookies are all good)
For the topping
90g milk chocolate, finely chopped
You’ll also need
Electric mixer
25cm x 33cm swiss roll tin lined with compostable baking paper
Extra sheet of compostable baking paper