Prue Leith’s Chocolate Mini Rolls
Once you’ve tried these, you’ll never go back to shop-bought versions. They need a little skill in the rolling, but are otherwise really easy to make.
For the sponge:
60g cocoa powder
30g unsalted butter, melted
1 tsp vanilla extract
4 tbsp boiling water
6 large eggs, separated
150g caster sugar
For the filling:
150g unsalted butter, softened
300g icing sugar
1 tsp peppermint essence
200g 70% dark chocolate
200g milk chocolate
100g white chocolate
You will need:
30 x 20cm Swiss roll tins x 2, greased, then base-lined with greased baking paper
2 sheets of baking paper
Small disposable piping bag
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Make the sponge. Sift the cocoa powder into a small bowl, add the butter, vanilla and boiling water and combine. Set aside.
Put 100g of the caster sugar and the egg yolks in a bowl and whisk together until light, thick and fluffy. Add the chocolate mixture and whisk until combined.
In a separate bowl, whisk the egg whites to stiff peaks. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved.
Beat one third of the meringue mixture into the chocolate mixture to loosen. Using a large metal spoon, fold the remaining egg whites through the mixture until fully combined.
Divide the mixture between the 2 lined tins and level out. Bake for 12–18 minutes, until cooked through and springy.
Place the tins on a wire cooling rack, cover with a damp tea towel and leave to cool completely.
Make the filling. Beat the butter in a bowl with a wooden spoon, until soft, then gradually beat in the icing sugar. Add the peppermint essence and continue beating until white, soft and fluffy.
Turn out the cooled cakes onto the 2 sheets of baking paper. Peel off the top layer of baking paper. Turn the cakes so that the short end is facing you. Score a line 4cm in from one short end of each cake. Spread the peppermint cream over the top and towards the edges.
Take 1 sponge and, starting from the short edge closest to you (the one with the scored line), roll up the cake, stopping in the middle. Repeat from the edge farthest away, until both rolls meet in the middle. Cut down the centre between the rolls.
Repeat with the remaining sponge, so you have 4 rolls. Trim the ends and cut each roll into three so you end up with 12 mini rolls.
Place the rolls, seam-sides down on a cooling rack and chill for 15 minutes to firm up.
To finish, melt the dark and milk chocolate together in a bowl suspended over a pan of barely simmering water. Place the cooling rack over a baking tin (to catch the chocolate) and dip, spread or pour the chocolate over each mini roll to coat. Leave to set.
Melt the white chocolate in a bowl suspended over a pan of barely simmering water. Spoon into the small disposable piping bag and snip the end. Pipe fine stripes across the mini rolls, then leave to set.
Prue Leith’s Chocolate Mini Rolls Prue Leith Once you’ve tried these, you’ll never go back to shop-bought versions. They need a little skill in the rolling, but are otherwise really easy to
Chocolate peppermint mini rolls
If you’re out to impress at a coffee morning, try these easy chocolate mini rolls. The buttercream contains peppermint extract for a real flavour punch
- butter for the tin
- 3 eggs
- 100g golden caster sugar , plus extra for dusting
- 80g plain flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp vanilla extract
- 300g dark chocolate
For the filling
- 125g butter , softened
- 125g icing sugar
- 1 tsp milk
- few drops peppermint extract
- STEP 1
Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with a piece of baking parchment and grease well. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and very pale.
Fold the flour, cocoa powder, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.
Gently scrape the mixture into your prepared Swiss roll tin with a spatula then smooth it out so it fills the tin evenly. Bake in the oven for 15 mins or until puffed up and springy when you touch it.
Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle. Run a rolling pin over it very gently to slightly flatten it, then carefully roll up the sponge along the longest edge while it’s still warm (keeping the baking parchment attached). Take it halfway in, stopping when you get to the middle, then turn it around and start rolling from the other side to meet your first roll – just as you would making a scroll or palmier biscuits. Leave to cool completely in its rolled-up shape. Clean the electric beaters.
While the sponge cools make the buttercream. Put the butter in a bowl with half the icing sugar, milk and peppermint extract. Beat well with a wooden spoon until smooth then stir in the rest of the icing sugar and switch to using the electric beaters and whisk up until pale. Taste a bit and add more peppermint extract if you like. Set aside somewhere cool until needed.
Once the sponge is cold, slice it through the middle where the two rolls meet and uncurl them. Carefully spread or pipe the buttercream on top of each length of sponge in an even layer. Smooth it out with a palette knife or the back of a spoon then roll it up again as tightly as you can. Trim off the ends and cut each roll into 6 equal-sized sections. Chill them in the fridge on the tray while you prepare the topping.
Melt the chocolate, either in a bowl set over a pan of simmering water or in the microwave (checking and stirring it every 30 secs until melted).
Take the mini rolls out of the fridge then spoon the melted chocolate over them to cover them completely. Sit them on baking parchment until the chocolate has set firmly then serve. Keep in an airtight container in a cool place for up to 1 day.
If you're out to impress at a coffee morning, try these easy chocolate mini rolls. The buttercream contains peppermint extract for a real flavour punch