Easter rocky road roulade
This double-chocolate and caramel Easter rocky road roulade is a decadent finale to a celebratory Easter lunch.
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Cooking tools:
- Hand mixer
- Swiss roll tin
- Parchment paper
- Oven
- Cooling rack
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Microwave
- Refrigerator
- Serving platter
Ingredients
- 6 medium free-range eggs, separated
- 100g caster sugar
- 35g cocoa powder, plus extra to dust
- 15g plain flour
- 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)
- 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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