May 13th 2019

Mother's Day Treat


A simple recipe for the most indulgent Cadbury's chocolate roll ever. With a moist and decadent gluten free chocolate sponge, a delicious whipped vanilla cream (or if you prefer mascarpone) filling. This is, without doubt, every Cadbury's chocolate lover's dream come true, naughty but NICE!

This great classic rolled cake can turn your morning coffee or afternoon tea into a special occasion any day of the week.

Or this incredible chocolate Swiss Roll could be the ideal treat for Mother's Day this coming weekend. Get the kids in the kitchen, roll up their selves and get them whipping those egg whites into meringue and into an amazingly delicious dessert that everyone will enjoy. Remember have fun in the kitchen, its family time, and you all get to eat the results.

Chocolate Roll (gluten Free)
Serves 8 generous portions or 10 smaller portions

2x 3.5oz Cadbury Dark Chocolate bars, roughly chopped
6 eggs (free-range if possible), separated
1 cup confectioner's sugar
2 tablespoons (Cadbury if possible) cocoa powder, sifted
1 cup heavy cream or mascarpone cheese
1 tablespoon confectioner's sugar
1 teaspoon vanilla extract
Confectioner's sugar, for dusting
Pre-heat oven to 360'f. Lightly grease a 13 inch by 9 inch Swiss roll tin or tray, then line the base with wax paper

How to make:
Gently melt the chocolate in a bowl set over a pan of barely simmering water. (Do not let the base of the bowl touch the water.)
Place the egg yolks in a large bowl with the sugar and cocoa powder, whisk until thick and creamy and the mixture leaves a thick ribbon-like trail when the whisk is lifted. Pour in the cooled chocolate and gently fold together with a spatula until well combined.

Place the egg whites in a large mixing bowl and whisk on high speed until stiff.

Gently fold the egg whites into the chocolate mixture, trying to keep the mixture as aerated as possible.

Place the chocolate mixture into the prepared tray. Bake in the preheated oven for about 15 to 20 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin and set aside until cold.

Whip the cream, vanilla extract and 1 tablespoon sugar together until stiff. Lay a large piece of parchment paper on the work surface and dust it lightly with confectioners' sugar. Turn the cake out on to the paper so its lining paper is on top, then carefully peel off the paper from the cake.
Spread the cake with the whipped vanilla cream, then gently roll the cake using the paper to help create a tight roll, by pulling it away from you as you roll. Don't worry if the cake cracks (this is going to happen!).
Finish with the join underneath then lift the chocolate roll onto a cutting board, dust with confectioners' sugar and serve with a hot cuppa tea, relax and enjoy.


Chef Mark .

Copyright © 2018, 2019 Mark Allison