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Author Notes: I hardly remember a children’s party when I was younger that didn’t have a plate stacked high with Cadbury’s mini rolls. If you haven’t heard of them, think mini swiss rolls filled with whipped cream, covered in a thin layer of chocolate and wrapped in shiny purple foil. The staple of buffet tables and lunch boxes all over Britain, they will forever hold a special place in my heart. I rarely buy them for myself anymore but knowing how easy it is and how few ingredients you need I may well never have to buy them again.
There are various ways to eat them, it was always my preference to peel the chocolate off before eating but I’ve known others eat it in one go or at the very least two bites. However you go about it, be sure to make your own first, it’s completely worth it. They probably won’t be as neat as the original but that’s the beauty of small batch. Despite the much more rustic look these taste almost exactly like the real thing. —Sophie Hunter | The Cake Hunter
ounces dark chocolate, broken up
tablespoon cocoa powder
ounces milk chocolate
ounces dark chocolate
tablespoon coconut oil
- Preheat your oven to 350 F/180 C/Gas Mark 4. Line a swiss roll tin or large shallow baking tray with greaseproof paper and set aside. I find it helpful to grease the paper as well so the swiss roll doesn’t get stuck as it is thinner than a regular swiss roll.
- Set up a double boiler on the stove and melt the dark chocolate. Take off the heat when completely melted and leave to cool for a few minutes.
- Separate the eggs, placing the yolks in a large bowl and the whites in a medium sized bowl. Add the sugar to the yolks and beat with an electric whisk for 2 minutes. The mixture should be thick and pale. Now beat the egg whites until they just hold their shape, don’t over beat or they will become dry.
- Fold the melted chocolate into the yolk/sugar mixture. Sift in the cocoa powder and fold in until combined. Using a large metal spoon, add a spoonful of the egg whites and fold in to loosen the chocolate mixture. Add the remaining egg whites and fold until they disappear, taking care not to knock all the air out.
- Pour into the baking tray from a low height and help the mixture move around by tipping the tray backwards and forwards. Pushing it around with the spoon will only knock more air out. Bake for 12-15 minutes. The top should feel crispy but not too firm. Remove from the oven and leave to cool completely.
- While it cools, whip the cream to soft peaks but not too runny and place in the fridge until ready. To easily remove from the paper, tip the swiss roll upside down onto a clean tea towel and slowly peel the original greaseproof paper off the back. Score a line about an inch in on both short ends. Spread the whipped cream over the top and towards the edges. It only needs to be a few millimeters thick.
- With the scored short end in front of you, start to roll the cake away from you and stop in the middle. Do the same from the other side until both rolls meet. Cut down the centre inbetween the rolls. Now divide up the larger rolls, I cut each log into thirds but you can go smaller. Place in the fridge to chill while you melt the chocolate.
- Set up another double boil with both chocolates and the coconut oil. Heat gently until complete melted and allow to cool for a few minutes. How you cover the rolls is all about preference, I drizzled chocolate over until each one was covered but you could also dip them and get completely covered in chocolate! Let the chocolate set and then they are ready to serve.