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Double chocolate & strawberry roll

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Recipe Ingredients

FOR THE BASE

  • 4 free-range eggs
  • 110g caster sugar
  • 110g self-raising flour, sifted
  • 2⁄3 tbsp icing sugar

 

FOR THE FILLING

  • 400ml double cream
  • 200g dark chocolate, finely chopped
  • 200g white chocolate, finely chopped
  • 300g strawberries, sliced

 

TO FINISH

  • 200g strawberries
  • 2⁄3 tbsp icing sugar
  • 75g dark chocolate
  • 2 tbsp cocoa powder

Recipe Directions

1. Preheat oven to 190°C.

2. Line a 23cm x 33cm Swiss-roll tin with baking parchment for the cake.

3. Place eggs and sugar in a bowl and whisk until light, fluffy and thickened.

4. Fold the flour into the mixture until well combined. Pour the batter into the tin and smooth the surface lightly with a spatula.

5. Place the tin in the oven and bake for 8 to 10 minutes. (The sponge is cooked through when a skewer inserted into its centre comes out clean.)

6. Place a sheet of baking parchment, slightly bigger than the tin, onto a work surface and dust with icing sugar.

7. Turn the sponge out onto the baking parchment and then peel off the baking parchment that was on the bottom of the sponge (that’s now on top). Set aside to cool slightly.

8. For the filling, place half of the double cream in a pot and bring to a simmer.

9. Add the dark chocolate and whisk to combine until thickened and glossy. Remove from the heat and set aside to cool slightly.

10. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water, not allowing the water to touch the base of the bowl.

11. Whisk the remaining cream in a separate bowl to soft peaks. Add the white chocolate and mix until well combined.

12. Spread the dark-chocolate ganache over the sponge, leaving a 2cm gap along one of the longest sides.

13. Carefully spread the white- chocolate cream over the top of the dark chocolate. Now scatter the sliced strawberries over the cream.

14. Starting at the longest edge without the 2cm gap, use the parchment paper to roll the sponge up, with the chocolate inside. Press tightly to encase the filling.

15. For the garnish, place the strawberries in a food processor with the icing sugar and blend until smooth. Pass the mixture through a fine sieve into a clean bowl.

16. Push a knife carefully over the flat side of the chocolate, to create little rolls or shards of chocolate.

17. Put the roulade on a plate, dust with the cocoa powder and finish with a scattering of chocolate curls or shards. Serve with the strawberry sauce.

 

TIP: When cutting the chocolate to make the shards, ensure the chocolate is firmly held down and use a sharp knife.

Each Serving:


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