Dark Chocolate Roulade with Orange Cream & Candied Orange
- Prep Time: 50 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 50 minutes
- Yield: 10 servings
- Category: Desserts
- Method: Baking
Description
Use NoMU’s chocolate cake kit to make this ‘Jaffa’ inspired roulade. Decadently dark and flavoured with a hint of orange.
Ingredients
Chocolate Roulade
1 x NoMU Chocolate Cake Kit
3 large eggs
125 g unsalted butter, melted (or 125 ml oil)
160 ml milk (or 160 ml buttermilk)
160 ml warm water
Orange Cream Filling
2 x 250 g tubs crème fraîche
Pinch of NoMU Sea Salt
Juice and zest of 3 oranges
⅓ C (80 ml) icing sugar
Choc Dipped Candied Orange Peel (To Serve)
2 oranges
½ C (100 g) granulated sugar
50 ml water
100 g NoMU Decadent Hot Chocolate (Dark Choc Pieces)
¼ C (60 ml) NoMU Cocoa Powder, for dusting
Instructions
Chocolate Roulade
Preheat the oven to 170 °C.
Grease and line a 45 x 30 cm Swiss roll pan (or 2 20 x 30 cm pans).
Make the NoMU Chocolate Cake Kit as per the instructions on the box.
Pour the cake batter into the prepared pan(s) and bake for 15-20 minutes or until cooked and a skewer inserted into the centre comes out clean.
Leave to cool in the pan(s) for 15 minutes and then turn out onto a tea towel to cool completely.
Orange Cream Filling
Fold together the crème fraîche salt, orange zest, juice and icing sugar.
Spread the mixture over the cooled cake, leaving a 1 cm gap around the edges.
Roll the cake from shorter end very carefully without applying too much pressure, and transfer to a serving plate.
Dust with NoMU Cocoa Powder and garnish with chocolate dipped candied orange peel.
Choc Dipped Candied Orange Peel
Preheat the oven to 80 °C and line two baking trays with greaseproof paper.
Using a potato peeler, peel thick strips of orange peel. Place the peels in a small saucepan, cover with water, bring to the boil and boil for 5 minutes. Strain and pat dry.
Heat the sugar and water in a small saucepan over a medium heat. Stir continuously until all of the sugar has dissolved and then bring to the boil. Add the strips of orange peel and simmer for 10 minutes.
Using a slotted spoon, remove the strips of orange peel from the syrup and arrange on one of the prepared trays. Place in the oven for 1 hour to dry out.
Melt the chocolate in a glass bowl over a saucepan of simmering water, dip the candied peels into the melted chocolate and arrange on the other baking tray to set.
