Hello lovelies,
If you’ve been here a while, you’ll know that we love a rocky road here on the blog so when I saw the recipe for a rocky road roulade on Pinterest, it was a no brainer! I had to get making my own version asap.
Now, this of course could be made at anytime of the year, it doesn’t have to just be for Easter but as you know, I LOVE incorporating Easter chocolate into everything and the person whose recipe this is, must have a similar brain to myself and knew this roulade would work so perfectly as an Easter special! Even a Easter table centre piece…
Everything about todays bake has me excited: I love the concept, I love the fact it’s crammed full of chocolatey goodness and I love that you could totally personalise this with whatever fillings you prefer. There’s no rules in baking afterall.
I found and took inspiration from Delicious Magazine who are one of the UK’s best selling food magazines. They’ve got some real gems on theirs social media (and in their magazine of course) and i truly believe it was fate that I stumbled across todays bake.
If you’d like to see Delicious Magazines version, its linked here: https://www.deliciousmagazine.co.uk/recipes/easter-rocky-road-roulade/amp/
So without further ado, let’s get you making your very own Easter roulade. Brace yourself, your in for a real treat!
Category: Desert / Sweet Treat
Serves: 6-8
Prep Time: 10 Minutes
Cooking Time: 12-15 Minutes
Filling Time: 10 Minutes
Decorating Time: 30 Minutes
Overall Time: 60+ Minutes
Ingredients You Need For Sponge:
- 6 Medium Eggs, Separated
- 100g Of Caster Sugar
- 35g Of Cocoa Powder
- 15g Of Plain Flour
Ingredients You Need For Filling:
- 50g Of Nutella, Slightly Melted
- 300ml Of Double Cream
- Bag Of Chocolate M&M Mini Eggs, Roughly Broken
- 100g Of Chocolate Chip Cookies, Broken Into Small Chunks
- 1 Mini Egg Chocolate Bar, Cut Into Small Chunks
Ingredients You Need For Decorating:
- 100g Of Milk Chocolate, Melted
- 15 Chocolate M&M Mini Eggs, Whole
- 20g Of Chocolate M&M MiniEggs, Crushed / Broken Into Very Small Pieces
- 30g Of Chocolate Chip Cookies, Broken Into Small Pieces / Crumb
How To Make The Sponge:
- Firstly, gather together your equipment and ingredients, line a swiss roll tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- In a large bowl, using an electric whisk, whisk together the 6 egg yolks with 100g of caster sugar for around 5 minutes until thick and creamy in texture.
- Now, in a separate bowl, mix together the 35g of cocoa powder with 15g of plain flour.
- Once mixed, sieve the dry ingredients into the wet and using a large metal spoon, fold together gently until combined.
- At this point, the mixture will be thick.
- Next, in a separate sparkling clean bowl, add the 6 egg whites and using a electric whisk (with sparkling clean beaters), whisk until stiff peaks form.
- When happy with the consistency of the egg whites, add 2 heaped tablespoons of the whites into the thick mixture (which contains the egg yolk and cocoa powder mixture) to loosen the thickness.
- Then, add the remaining egg whites and gently fold in (TIP: I’d recommend using a balloon whisk first followed by a rubber spatula towards the final few folds to keep the air in) until combined.
- Carefully scrape into the prepared swiss roll tin and smooth the top out evenly.
- Place the tin into the oven and allow to bake for 12-15 minutes, until a springy texture and a skewer placed into the centre comes out clean.
- Once baked, remove from the oven and allow to cool in the tin for roughly 5 minutes before turning out onto a sheet of parchment paper which has been lightly dusted with cocoa powder.
- Very carefully remove the lining paper from the tin off the bottom of the sponge and allow to cool for a further 5 minutes.
- Next, using the cocoa powder dusted parchment paper as help, loosely roll the sponge up.
- Place the rolled up sponge onto a wire rack and allow to cool completely.
How To Make The Filling:
- Once the rolled sponge has cooled, it’s time to make the filling!
- In a microwaveable bowl, add 50g of nutella and place into the microwave and in 10 second blasts, blast the Nutella until loosened (TIP: you don’t want it runny, just slightly loosened to make it easier to spread).
- Whilst that’s in the microwave, unroll your sponge.
- When your happy with the nutella consistency, take out the microwave and dot across the top of the sponge. Using a palette knife, spread the nutella across the entire top of the sponge.
- Next, in a large bowl, using an electric whisk, whisk the 300ml of double cream until stiff peaks (TIP: keep a very close eye whilst whisking to not over whip the cream).
- Spread the cream across the top of the nutella on the top of the sponge.
- Now, scatter the 100g of small chocolate chip cookie chunks, small pieces of the mini egg chocolate and broken M&M mini eggs across the top of the cream.
- Using the parchment paper for help, very carefully re-roll the sponge with all the fillings inside (TIP: I wouldn’t roll it extremely tight as the fillings will come out the ends but not to loosely either as it won’t hold its shape).
How To Decorate:
- Now that you’ve filled your roulade, it’s time to decorate.
- In a microwaveable bowl, add 100g of broken milk chocolate and place into the microwave. In 30 second blasts, blast the chocolate until fully melted.
- Once melted, take out the microwave and place onto the side for around 5 minutes to cool and thicken.
- When thickened, pour over the top of the roulade until every bit of the roulade is covered.
- Now, whilst the chocolate is wet, sprinkle 20g of crushed M&M mini eggs and 30g of chocolate chip cookie crumbs over the top of the roulade.
- Finally, for the finishing touch, add 15 whole M&M mini eggs over the top of the roulade.
That’s your Easter Rocky Road Roulade prepared, baked, cooled, filled and decorated ready for you to enjoy!
This is the ultimate Easter desert and you can’t tell me differently…
I have to admit, before I’d even laid eyes on the picture or recipe, the name of todays bake intrigued me. I can honestly say I’d never heard of a rocky road roulade before, have you? Regardless, I blooming LOVE the outcome and I’m extremely happy with how it went down with everyone. Good reviews all round which is always a bonus.
Let me know in the comments below if you make this roulade yourself and if you do, what your thoughts are on it. Is there any changes you would make? Maybe biscoff instead of nutella spread? I’d love to hear your ideas.
Sending you all tons of love & hugs as always,
Elle xo
