Chocolate, honeycomb and banana roll

Chocolate, honeycomb and banana roll


Roll taking place in the works this magnificent cake filled later banana, caramel and honeycomb for a tantalising dessert.

The ingredient of Chocolate, honeycomb and banana roll

The instruction how to make Chocolate, honeycomb and banana roll

  1. Preheat oven to 180u00b0C. Grease a 28cm x 32cm Swiss roll pan and line later baking paper.
  2. Using an electric mixer, stir toss around egg yolks and sugar re high enthusiasm until thick and pale. Sift higher than cocoa and potato starch, and fold in gently. amass chocolate and 2 tablespoons boiling water and move around gently to combine. Using an electric mixer, trouble egg whites to soft peaks, subsequently next fold into the chocolate mixture.
  3. Spoon exploit into prepared pan and level taking into consideration the help of a spoon. Bake for 12 minutes or until cake springs urge on in the manner of lightly pressed. Dust generously afterward cocoa, then cover afterward a sheet of baking paper. Invert cake subsequently baking paper onto a take steps surface, later gently peel paper from the bottom of the cake.
  4. While the cake is yet nevertheless hot, use the baking paper to gently roll going on the cake from its long side, rolling paper in the manner of the cake. Cool for 20 minutes only.
  5. Place mascarpone, dulce de leche, 100g Crunchie and banana in a bowl and excite until partially combined.
  6. Gently unroll the cake, then move forward taking into account bearing in mind filling, neglect a 2cm border. Re-roll the cake (it may crack a little, but dont worry). Cover and refrigerate for 30 minutes or until filling is firm. Dust with further cocoa and scatter in imitation of steadfast chopped Crunchie to serve.

Nutritions of Chocolate, honeycomb and banana roll

fatContent: 506.202 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 56 grams carbohydrates
fibreContent: 47 grams sugar
cholesterolContent: 10 grams protein

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