Yule be on a roll with this one! Relax, it tastes way better than the puns.
Ingredients
- for the sponge:
- 4 large eggs (at room temperature)
- 4.5 oz caster sugar
- 4 oz self-raising flour
- 0.5 oz cocoa powder
- for the filling:
- 2 oz caster sugar
- 2 oz pecans
- 12 floz double cream
- 1 vanilla pod (split in half)
- for the chocolate icing:
- 300 g milk chocolate
- 20 floz double cream
Method
- The Sponge:
- Put the eggs and the sugar into a mixing bowl and whip until pale and thick and the mixture holds to the figure 8.
- Sieve the flour and cocoa together and fold into the egg mixture.
- Line a Swiss Roll tin with baking parchment.
- Pour the mixture into the tin and bake at 180°C for 10 minutes.
- Remove from oven, place a sheet of baking parchment on top of the tin and flip the tin over to remove the Swiss Roll and roll at once.
- Leave to one side until ready to fill.
- The Filling:
- In a small heavy based pan, put in the sugar and pecans.
- Cook for a very low heat until the sugar has melted and has turned golden brown.
- Pour onto parchment and allow to cool completely.
- Break with a rolling pin or in a food processor.
- Pour the cream into a large bowl, scrape the vanilla pod and add the seeds and whip until thick.
- Fold the pecans into the cream.
- Fill the Swiss Roll.
- The Chocolate Icing:
- Cut the chocolate into small pieces and place in a bowl.
- In a saucepan bring the cream to the boil, and pour it over the chocolate pieces and stir until completely melted.
- Allow to cool completely and then cover and put in the fridge overnight.
- Cut the end off the Swiss Roll at an angle.
- Whip the chocolate mixture until thick and pipe over the Swiss Roll.
