Chocolate and Marmalade Roulade
Ingredients
5 eggs
100g castor sugar
60g plain flour
40g cocoa powder + 2 tablespoons for dusting
1 teaspoon vanilla extract
Method
Set oven to 170oc and line a swiss roll tin with parchment paper.
Whisk the eggs and sugar with an electric beater until pale and fluffy – will take about 5 minutes.
Sift in the flour and cocoa and gently fold together until fully incorporated. Mix in the vanilla.
Spread into the tin and bake for about 12-15 minutes or until an inserted skewer comes out clean.
Take a sheet of parchment paper and dust with the remaining 2 tablespoons of cocoa powder.
Turn the sponge onto the cocoa powder and roll up in the parchment.
Cool.
Chocolate Marmalade Filling
Ingredients
75g marmalade
350ml double cream
2 tablespoons icing sugar
150g chopped dark chocolate
Method
Place the marmalade and 100ml of the cream in a pan and simmer.
Whisk together then add 100g of the chocolate.
Remove from heat and stir until chocolate has melted.
Cool for 10 minutes.
Whisk the remaining cream, fold in the icing sugar and then the chocolate mixture.
You may want it a bit sweeter so add some more icing sugar to taste.
When the sponge is cool unwrap and spread over the chocolate and marmalade cream.
Roll up again.
Place on a plate and grate over the remaining chocolate.
