Pistachio and chocolate roulade
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Serves 12
Skip to ingredients
- 135g self-raising flour
- 40g good quality cocoa powder
- 6 eggs
- 175g golden caster sugarplus more for dusting
- 50g buttermelted
- 300ml double creamwhipped
- 100g 72% dark chocolatechopped
- to decorate slivered pistachios
PISTACHIO FILLING
- 150g white chocolatefinely chopped
- 100g (or same weight of finely ground peeled pistachios) pistachio paste
- 100ml double cream
Nutrition: per serving
- kcal504
- fat36.2g
- saturates19.3g
- carbs34.6g
- fibre2.8g
- protein8.6g
- salt0.4g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Line a 29 x 40cm Swiss roll tin or similar with baking paper. sift the flour and cocoa together. Whisk the eggs and sugar until they are light and fluffy, this can take about 5 minutes, so keep going until they are really fluffy. Fold in the flour and cocoa then carefully fold in the butter. Spoon the mix into the tin, level the surface and bake for 15-20 minutes until cooked and springy in the middle.
step 2
Leave to cool a little then turn out onto another sheet of baking paper dusted with sugar. Roll up like a swiss roll, keeping the paper sandwiched between the cake layers, and cool completely.
step 3
To make the filling, put the chocolate and pistachio in a bowl, heat the cream to boiling, pour this over and stir until smooth. Leave to cool completely and thicken in the fridge.
step 4
When the sponge is completely cool, unroll it carefully and spread with the pistachio filling followed by the cream, then roll up like a swiss roll again, this time without the paper in between. Put on a platter or board, seam-side down. melt the dark chocolate and pour it backwards and forwards over the roll. sprinkle on the slivered pistachios.
