Chocolate Roulade
- 35M
- Serves 18
Chocolate Sponge:
5 eggs
150g sugar
85g plain flour
13g Cadbury Bournville cocoa powder
38g cornflour
Vanilla Crème:
250g Philadelphia Original Soft Cream Cheese
50g icing sugar
125g whipping cream
1 scraped vanilla pod
50g Oreo pieces
To Decorate:
200g Cadbury Dairy Milk Buttons
60g Cadbury Flake
140g Oreo pieces
Chocolate Sponge:
Place sugar on silicone paper and place in oven at 180 °C for 6-8 minutes.
Whisk eggs.
When the sugar is hot to touch, pour it into the whisking eggs.
Once the volume has tripled, fold in sieved flour, Cadbury Bournville Cocoa Powder and cornflour.
Spread onto silicone paper which has been sprayed with grease.
Bake at 200 ºC in the oven for 6-8 minutes.
Remove from the tray and place to cool on a rack immediately.
Vanilla Crème:
Combine the cream cheese and sugar.
Fold through the semi-whipped cream.
Reserve a 1/3 for piping at a later stage, and fold the Oreo pieces into the remainder of the mixture.
Spread the mixture over the sponge and roll to form a tight roulade.
Chill until firm.
Melt 200 g of Cadbury Dairy Milk Buttons and cover the roulade. Use a pastry brush to cover the roulade in chocolate.
Roll it before the chocolate sets through the crushed Oreo pieces.
Use the remaining cream mixture to decorate, and garnish with Cadbury Dairy Milk Buttons, Twirls and Flakes.
