Chocolate Egg Roulade
Just in time for Easter, indulge in a delicious chocolate egg roulade filled with whipped cream and coated in smooth chocolate buttercream. This scrumptious dessert is the perfect addition to any Easter celebration, featuring a light and fluffy chocolate sponge, rolled up with a decadent filling of whipped cream, and studded with chocolate eggs. The rich chocolate flavour, combined with the delicate sweetness of the cream and the delightful crunch of the eggs, makes this dessert a true treat for the taste buds. With its festive presentation and irresistible flavour, the chocolate mini egg roulade is sure to be a hit at any Easter gathering!
Ingredients
- 200g Unsalted Butter
- 3 Eggs
- 150g Caster Sugar
- 1 ½ teaspoons Baking Powder
- 2 tablespoons Cocoa Powder
- 200g Whipping Cream
- 1 teaspoon Vanilla Extract
- 150g Icing Sugar
- 50g Cocoa Powder
- 2 tablespoons Milk
- 100g Plain Flour
Tools
- Oven
- Kenwood Chef
- Medium bowl
- Serving plate
- Piping bag
- Swiss roll tin - large
Method
- Preheat the oven to 200ºC
- Line the Swiss roll tin with parchment paper
- Fit the Whisk Tool
- Add eggs and caster sugar into the appliance bowl, fit the splashguard
- Mix - 3 minutes, speed Max
- Sift plain flour, baking powder and cocoa powder into a medium bowl
- Using a spatula, carefully fold the flour mixture into the whisked eggs
- Transfer the mixture into the Swiss roll tin and spread evenly
- Bake – 8 minutes, 200ºC
- Remove from the oven and let cool slightly
- Lay a piece of parchment paper on a work surface
- Turn out the cake onto the parchment paper and remove the old piece
- Roll the cake into a log, starting from the shorter side up
- Let cool completely
- Clean the appliance bowl and fit the Whisk Tool
- Add whipping cream, caster sugar, vanilla into the appliance bowl, fit the splashguard
- Mix – 1 minute 30 seconds, speed Max
- Unroll the cooled cake and spread with the cream filling
- Roll the cake back into a log and trim the ends
- Place the cake onto a serving plate, seam side down and set aside
- Clean the appliance bowl and fit the Creaming Beater
- Add butter, icing sugar, cocoa powder and milk into the appliance bowl, fit the splashguard
- Mix - 2 minutes, speed 3
- Spread a thin layer of chocolate buttercream all over the cake
- Transfer the remaining buttercream into a piping bag fitted with a large star tip
- Pipe a swirl of buttercream along the top of the cake
- Sprinkle with whole and crushed chocolate eggs
- Serve