Serves 8
INGREDIENTS
- 6 eggs, separated
- 110g (½ cup) caster sugar
- 25g (¼ cup) Dutch cocoa, plus extra, to dust
- 2 Tbsp plain flour
- 125g dark chocolate (70% cocoa solids), melted
- 250g (1 cup) mascarpone
- 160g caramel Top 'n' Fill
- 3 x 50g Crunchie chocolate bars, roughly chopped
- 1 banana, diced
METHOD
- Preheat oven to 180°C. Grease a 28cm x 32cm Swiss roll pan and line with baking paper.
- Using an electric mixer, whisk egg yolks and sugar on high speed until thick and pale. Sift over cocoa and potato starch, and fold in gently. Add chocolate and 2 Tbsp boiling water and stir gently to combine. Using an electric mixer, whisk egg whites to soft peaks, then fold into the chocolate mixture.
- Spoon batter into prepared pan and level with the back of a spoon. Bake for 12 minutes or until cake springs back when lightly pressed. Dust generously with cocoa, then cover with a sheet of baking paper. Invert cake with baking paper onto a work surface, then gently peel paper from the bottom of the cake.
- While the cake is still hot, use the baking paper to gently roll up the cake from its long side, rolling paper with the cake. Cool for 20 minutes only.
- Place mascarpone, caramel toper, 100g Crunchie and banana in a bowl and stir until partially combined.
- Gently unroll the cake, then spread with filling, leaving a 2cm border. Re-roll the cake. Cover and refrigerate for 30 minutes or until filling is firm. Dust with extra cocoa and scatter with remaining chopped Crunchie to serve.
Approx. per serve: 2118kJ | fat total 27g | saturated fat 17g | protein 10g | carbs 47g
