Love chocolate? Try my Cadbury Creme Egg Easter recipe
With Easter just around the corner, the Cadbury press office got in touch with me with a challenge… “make a recipe with our Creme Eggs”. They sent me a selection of recipes designed by family baker Rinkoff and what felt like a lifetime supply of Creme Eggs to play with. But me being me, (fiercely independent and far too ambitious for my own good), I decided to try my hand at designing my own recipe.
After looking through Pinterest at what had already been done I came up with the idea of making a roulade stuffed with Creme Eggs. I already had a trusty recipe for a roulade so I thought I could whip this up no trouble. As always, when its the first time you do something, there were a few learnings along the way but the experience was a lot of fun and I’ve been able to tweak the recipe so it’ll be its best for anyone else that fancies recreating it.
The recipe for the chocolate roulade comes from a cookery course I did at Thackerys Cooking School in Lewes. When I made it the first time though I left the roulade to cool for too long, which caused the sponge to crack when I rolled it. My advice is to let it cool for just 5 minutes before rolling it up. As it turned out though, this mistake led to the cover up / decoration idea of the chocolate swirls on top (and another new technique learnt). I made the swirls with dark chocolate because that’s what I had in the cupboard but in hindsight, I’d use milk cooking chocolate because it would be creamier and less rich.
The result was a dessert that’s most likely to cause death-by-chocolate but if there’s one time of year that you’re allowed to OD on chocolate it’s definitely Easter! Here’s my recipe if you fancy trying it for yourself.
5 medium eggs separated
125g/5oz caster sugar
25g/1oz cocoa powder
250ml/half a pint of double cream
5 Creme Eggs
2 packets of milk/dark cooking chocolate
8 Creme Eggs, halved
A dash of cream
To make the roulade
- Preheat the oven to 200C/425F/Gas 6.
- Grease and line a Swiss roll tin with greaseproof paper, then grease the paper.
- Beat the egg yolks and sugar until pale in colour, now beat in the cocoa powder.
- Whisk the egg whites to form soft peaks.
- Mix one-third of the egg whites into the egg yolk, sugar and cocoa mixture to slacken it a bit, now carefully fold in the rest of the whites adding it in stages.
- Pour the cake mixture into the tin and spread flat.
- Bake the cake for 10-12 minutes or until cooked. The cake will double in size during cooking but once removed from the oven it is quite usual for the cake to sink and this is perfectly alright. Allow to cool for 5 minutes before sliding a knife around the edge to ease it away.
- Place a sheet of greaseproof paper onto a clean tea towel and dust with sieved cocoa before carefully tipping the cake out, paper side up, onto it.
- Dampen the paper with a little water and carefully remove.
- In a medium bowl, whip the cream until just stiff, and then beat in the mascarpone being careful not to over mix it.
- When the base has cooled (not too warm but not too cold) spread the cream and mascarpone mixture.
- Add 3 smashed up Creme Eggs (or more if you like it really sickly!) being careful to ensure they are broken up fairly small to allow you to still roll the roulade.
- Using the tea towel to help you, roll up like a Swiss roll and chill for at least one hour.
To make the decoration
- Melt two packets of cooking chocolate in a bain-marie on the hob.
- Spread the melted chocolate out in a thin layer on a cold marble slab (pop it in the freezer for half an hour to chill if needed) or a clean work surface.
- Leave to firm up.
- Using a sharp, flat-ended blade such as a pastry scraper or a metal fish slice, scrape the chocolate at a 45-degree angle. The size of the curls will be determined by the width of the blade.
- Break up and then melt a couple of the Creme Eggs, adding a dash of cream to the mixture.
- Spread the melted Creme Egg on top of the roulade and then sprinkle the chocolate swirls on top.
- Cut 8-10 Creme Eggs in half with a sharp knife and position all around the outside of roulade.
- Dust with icing sugar for decoration if you wish.
N.B. If you’re precious about scratches on your marble slab or work surface or, if you’d just prefer a quicker method you can cheat and buy chocolate decoration swirls already made.
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