Preparation time is 50minutes
Cook time is 20minutes
Total time is 1hours 10minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
10 Ingredients
- 1/3 cup plain flour
- 60grams butter
- 1 punnet strawberries, sliced
- 50grams dark chocolate
- 2tablespoons cocoa
- 4 eggs
- 3/4 cup brown sugar
- 1/2 cup caster sugar (save 1 tbs for later)
- 140grams cream cheese with chocolate
- 3/4 cups thickened cream
Nutrition per serving
1430kJ
Protein
5.7grams
Sugars
29.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Grease a 24x30cm swiss rollpan and line with paper.
Step 2 of 4
Beat the eggs and sugar together for 10 minutes with an electric mixer until thick and pale. Combine flour and cocoa. Sift over egg mixture. Add chocolate and gently fold in to combine. Pour into pan. Smooth surface. Bake for 18 minutes.
Step 3 of 4
Meanwhile, lay a clean tea towel onto the kitchen bench and top with a sheet of baking paper slightly larger than the pan. Sprinkle with caster sugar. Turn the sponge out onto the baking paper. Remove pan and carefully peel away the baking paper. Cover sponge in plastic wrap and roll up from short end. Set the sponge aside for 30 minutes to cool.
Step 4 of 4
To make the filling, beat cream until soft peaks form. Add Philadelphia and beat until smooth. Unroll sponge. Spread with cream mixture and strawberries. Re-roll and transfer to serving plate. Serve. Chocolate Fudge sauce: Place 300ml cream, 100g dark chocolate, 3/4 cup brown sugar and 60g butter into a small saucepan. Stir over low heat until mixture is melted and smooth. Cool. Serve with chocolate roulade.
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