adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate, honeycomb and banana roll
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in a rolled banana, caramel, and honeycomb cake for a divine treat.
Ingredients:
  • 6 eggs, separated
  • 110g (1/2 cup) caster sugar
  • 25g (1/4 cup) Dutch cocoa (see note), plus extra, to dust
  • 40.00 ml potato starch (flour) (see note) or plain flour
  • 125g\tdark chocolate (70% cocoa solids), melted
  • 250g (1 cup) mascarpone
  • 160g dulce de leche or Nestle Caramel Top 'n' Fill (see note)
  • 3 x 50g Crunchie chocolate bars, roughly chopped
  • 1 banana, diced
Instructions:
  • Preheat your oven to 180°C. Grease a 28cm x 32cm Swiss roll pan and line it with baking paper.
  • With an electric mixer, beat egg yolks and sugar on high speed until they become thick and pale. Gradually sift in cocoa and potato starch, gently folding them together. Mix in the chocolate and 2 tablespoons of boiling water, stirring gently to combine. In a separate bowl, whisk egg whites with an electric mixer until they form soft peaks, then fold them into the chocolate mixture.
  • Pour batter into the greased pan and smooth the surface with the back of a spoon. Bake for 12 minutes or until the cake bounces back when touched lightly. Sprinkle generously with cocoa powder, cover with a piece of parchment paper. Flip the cake onto a work surface, peel off the parchment paper.
  • Roll up the hot cake with the baking paper from the long side. Let it cool for just 20 minutes.
  • Combine mascarpone, dulce de leche, 100g of Crunchie, and banana in a bowl, gently stirring until mixed.
  • Carefully unfurl the cake and generously spread with the luscious filling, ensuring to leave a charming 2cm edge of decadence. Lovingly roll the cake back up (embrace any minor cracks with a knowing smile). Chill in the refrigerator for 30 minutes or until the filling reaches its delightful firmness. Sprinkle with an extra dash of cocoa and sprinkle the remaining chopped Crunchie for the grand unveiling at serving time.

Similar Recipes