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Mini Almond & Chocolate Roulades

Good morning! Here is a very quick recipe from me today as I am about to get all festive with family. These mini almond & chocolate roulades are a lot lighter than a traditional chocolate log.

Mini Almond & Chocolate Roulades: A light vanilla sponge roulade filled with moreish chocolate hazelnut paste and sprinkled with toasted flaked almonds. 

They make the ideal afternoon snack for children, who will love helping with the baking. Get your aprons on!

Mini Almond & Chocolate Roulades: A light vanilla sponge roulade filled with moreish chocolate hazelnut paste and sprinkled with toasted flaked almonds. 

 

Mini Almond & Chocolate Roulades

A light vanilla sponge roulade filled with moreish chocolate hazelnut paste and sprinkled with toasted flaked almonds.
Course Dessert, Snack
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4
Author Mel

Ingredients

  • 4 medium free-range eggs
  • Pinch salt
  • 100 g caster sugar
  • 80 g plain flour
  • 2 tablespoons caster sugar
  • 120 g Chocolate Hazelnut Spread Nutella, Hotel Chocolat spread, Homemade
  • 40 g flaked almonds
  • 1 tablespoon cocoa powder

Instructions

  1. Preheat the oven to 180°C (gas mark 4/5, 356°F). Line a 25x38cm (10x15”) baking tray with greaseproof paper.
  2. Separate the eggs into two large bowls. Whisk the whites with a pinch of salt until firm.
  3. Beat the egg yolks with 100g sugar, until pale and creamy. Sift the flour into the bowl and mix until thoroughly combined. Fold in the egg whites.
  4. Spread the mixture evenly onto the lined baking tray. Bake for 5 minutes.
  5. In the meantime, toast the flaked almonds in a dry pan over a high heat. Stir constantly to avoid them burning. Set aside to cool.
  6. Place a clean, damp tea towel on your worktop and sprinkle the two tablespoons of sugar over it. The cake will be ready now. It should be springy to the touch and golden. If you insert the tip of a knife in the middle, it should come out dry.
  7. Turn the cake over the tea towel as soon as you take it out of the oven. Delicately remove the baking paper. Soften the chocolate hazelnut paste by giving it a few minutes in a bowl of hot water. Spread it over the cake. Sprinkle the toasted almonds.
    Mini Almond & Chocolate Roulades: A light vanilla sponge roulade filled with moreish chocolate hazelnut paste and sprinkled with toasted flaked almonds. 
  8. Cut cake into 4 identical squares by slicing through the middle of its width and height.
    Mini Almond & Chocolate Roulades: A light vanilla sponge roulade filled with moreish chocolate hazelnut paste and sprinkled with toasted flaked almonds. 
  9. Roll two roulades at a time (lengthways), starting at one end of the tea towel. Turn the tea towel around and repeat. Delicately take the roulades off the tea towel and leave to cool at room temperature for an hour.
    Mini Almond & Chocolate Roulades: A light vanilla sponge roulade filled with moreish chocolate hazelnut paste and sprinkled with toasted flaked almonds. 
  10. Dust with cocoa powder and enjoy!

Is there anything more satisfying than a swiss roll or roulade that doesn’t crack or crumble as it’s being rolled?

Mini Almond & Chocolate Roulades: A light vanilla sponge roulade filled with moreish chocolate hazelnut paste and sprinkled with toasted flaked almonds. 

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Mini Almond & Chocolate Roulades: A light vanilla sponge roulade filled with moreish chocolate hazelnut paste and sprinkled with toasted flaked almonds. 

 

2 Comments

  1. 01/01/2018 / 3:50 pm

    Looks perfect Mel! I hope you had a lovely Christmas.
    Thanks for all your support over the last year and wishing you all the best for 2018 x

    • Mel
      Author
      02/01/2018 / 12:38 am

      Thanks Kate! I hope your 2018 is 100 times better than 2017 x

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