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Chocolate honeycomb roulade with white chocolate sauce
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Prep Time:
55 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Indulge in a decadent white chocolate cake with a luscious whipped cream and crispy honeycomb filling.
Ingredients:
  • 5 eggs
  • 70.95 gm caster sugar
  • 20.00 gm Cocoa Powder
  • 40.00 ml plain flour
  • 1/2 x 180g block dark chocolate, melted
  • 41.20 gm milk
  • 5.00 gm NESTLÉ BAKERS' CHOICE Cocoa, extra
  • 300ml thickened cream
  • 2 x 50g Violet Crumble chocolate bars, roughly chopped
  • 180g block white chocolate, chopped
  • 126.25 gm thickened cream
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Prepare a 2cm-deep, 23cm x 33cm baking tray by greasing it and lining the base and sides with baking paper, making sure to extend the paper 1cm above the edges of the tray.
  • Beat eggs and sugar into a thick and creamy mixture using an electric mixer, this should take about 8 to 10 minutes (mixture should form ribbons when falling from beaters). Sift over cocoa and flour, then fold in until just combined. Add dark chocolate and milk, fold in until combined. Spoon mixture into the prepared tray and gently spread to level.
  • Bake until sponge is just firm to the touch, about 10 to 13 minutes. Dust a large sheet of baking paper with extra cocoa powder. Quickly transfer baked sponge onto the prepared paper, peel away and discard the top baking paper. Trim edges if necessary, then roll up the sponge from one short side while still on the dusted paper. Cover with a tea towel and allow to cool completely.
  • Prepare the luscious White chocolate sauce by melting the chocolate and cream together in a microwave-safe bowl. Microwave on HIGH for 30 seconds to 1 minute until smooth, stirring occasionally. Allow it to cool and thicken for 15 minutes before using.
  • Whip cream with an electric mixer until soft peaks form, then gently fold in half of the crushed Violet Crumble.
  • Lay out sponge and generously spread cream mixture over it, leaving a 2cm border at the edge farthest from you. Roll up the sponge carefully using a piece of paper as a guide to enclose the cream. Place the roulade seam-side down on a plate. Drizzle with chocolate sauce and sprinkle the remaining Violet Crumble on top. Serve the roulade with extra sauce on the side.

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