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Chocolate Roulade - LBS68

This is a delicious light textured roulade filled with cream, chocolate and prunes.



You will need:

Lamb Brand Sponge Mix 800 grams

Lamb Brand Prunes 150 grams, soaked in hot water and drained

Lamb Brand Walnuts Halves 60 grams, finely chopped

Lamb Brand Castor Sugar 20 grams

Lamb Brand Icing Sugar pinch for dusting

Icam Melting Dark Chocolate 150 grams, broken into pieces

Gran Cucina Panna Zuccherata 400ml

Skimmed Milk 200ml

Water 160ml

Eggs 6



All you have to do:

1. Grease and line 2 swiss roll pans.

2. Line with parchment paper and grease the parchment paper lightly.

3. In a mixing bowl break the eggs and add some water. Mix lightly, then add the sifted sponge mix and with an electric mixer beat for 12 minutes.

4. Spread mixture over the baking tins. Spread with a spatula and bake in a preheated oven at 180 Degrees Celsius for about 15 minutes. Let it cool and turn the roll on a tea towel, sprinkled with a pinch of icing sugar. Roll in the towel and let cool completely.

5. In the meantime whisk the panna zuccherata until light and fluffy.

6. Add the chopped chocolate, prunes, walnuts and sugar. Mix and spread over the roulade, roll again and wrap it in cling film. Let rest in the fridge for a few hours before slicing it and serve.

7. Dust it with icing sugar for decoration.

8. Then slice and serve the roulade with some berries and a large dollop of mascarpone on the side.