Chocolate Box Roulade

Original post on my Baking Blog 29/12/14:

Post-Christmas Apocalypse has set in and we’ve all turned into zombies from days of endless leftover Christmas dinner and chocolates. I’ve been lucky to escape being gifted too many chocolate boxes or sweets this year but in our house we’re still chomping our way through Celebrations, Roses and Quality Streets. I’ve since decided I cannot bare to sit endlessly eating chocolate but I could definitely eat more if it was in the form of an actual dessert…


Here is how to use up all that left over Christmas chocolate in a way that you will judge yourself for less than just sitting unwrapping chocolates and stuffing them into your gob. It’s a really easy recipe, you mostly have to have patience and calm.

Pre heat your oven to 160oc

Line a Swiss roll tin with greaseproof paper


3 eggs

100g Caster sugar

50g Plain Flour

1 tbsp. Cocoa Powder

1/4 tsp Baking Powder

1 tbsp. Sunflower Oil

To finish you will need 450ml cream 100g chocolate and the left over chocolates you’ve chosen to use.

Begin by whisking the eggs and caster sugar together in a large mixing bowl with an electric mixer, I bought myself a stand alone mixer back in October and now that the extension has been finished (kind of) I can finally get it out to play with! Using a free standing mixer, especially for this recipe means you can be doing other things while you leave that to work, hand held mixers are just as good but you have to stand there with it the whole time.


When you begin whisking the mixture will still be yellow from the yolk, as you continue to whisk air into the mixture it will become very pale and almost white in colour, you’ll also notice how much it expands, I’d say about 5 times the size it began. (You’ll see by the pictures above).

When the mixture has risen and become very pale either remove it from the mixer or simply put your hand held mixer to one side, you wont need it again.

Stir in the sunflower oil and then sieve the flour, cocoa and baking powder in two parts, folding into the mixture with a large metal spoon each time. Make sure to pay close attention to lifting the mixture from the bottom of the bowl over to ensure all ingredients are incorporated.


Pour this mixture into your already lined tin and bake in the centre of your already heated oven for 15-20 minutes. It will spring back to touch when the cake has baked completely.


Just before taking out of the oven lay a sheet of greaseproof paper down on your work surface (the sheet must be bigger than the cake) and sprinkle with caster sugar. Remove the cake from the oven and turn out onto the sugared greaseproof sheet, immediately (being cautious because the cake will be hot) roll the sponge over on itself and put to one side to cool.

To fill I made a simple dark chocolate spread; heat 150ml in a sauce pan but do not allow to boil and pour over 100g of dark chocolate, whisk until all the chocolate has melted leave to cool with a piece of Clingfilm touching the top of the sauce so it doesn’t form a skin. When using the spread keep a small amount to one side to drizzle over the finished roulade.


Once the sponge has cooled you can start assembling the roulade, unravel the roll and spread the chocolate over the sponge, next chop up or crush which ever chocolates you have decided to use, I had a box of Malteasers so crushed them and chopped up some Mars bars and Milky ways from a box of celebrations. sprinkle these over the chocolate spread and push down gently into the sponge.



Whip up the remaining cream and spread a thin layer over the chocolates. I chose not to sweeten the cream because of the sheer amount of chocolate going into the dessert but this is up to you, a table spoon of caster sugar per 100ml should make it sweet enough.



Roll the sponge back up, don’t be worried if it cracks to begin with there’s a lot in there! Place on a plate or serving dish with the opening down first, if you have piping bags and nozzles pipe the rest of the cream onto top of the roulade otherwise just cover the entire thing in cream and spread with a knife. Chop some more chocolates up, I added the Galaxy Caramel and Malteasers from the Celebrations to the other chocolates I’d already chopped. Finally add the chocolates and drizzle with the little bit of spread you put to one side. Yummy!!





-Any chocolate will work so long as you can crush it, chop it or melt it! I made one with just Malteasers and I plan on doing one with just Crunchie for NYE!

-Use your left over Apple or cranberry sauce and spread over a plain roulade (same recipe and method only substitute the cocoa powder for more flour) decorate with cream and drizzle the sauce over the top.

-If you have fruit in your fridge you have been neglecting, so long as it hasn’t started to grow penicillin chop it up and use it with a plain or chocolate roulade- chocolate pretty much goes with any fruit!