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How to make Chocolate, honeycomb and banana roll

Yield = 8
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

  • 6 eggs, separated
  • 110g (1/2 cup) caster sugar
  • 25g (1/4 cup) Dutch cocoa (see note), plus extra, to dust
  • 2 tablespoons potato starch (flour) (see note) or plain flour
  • 125g dark chocolate (70% cocoa solids), melted
  • 250g (1 cup) mascarpone
  • 160g dulce de leche or Nestle Caramel Top 'n' Fill (see note)
  • 3 x 50g Crunchie chocolate bars, roughly chopped
  • 1 banana, diced

Method

  • Step 1 Preheat oven to 180°C. Grease a 28cm x 32cm Swiss roll pan and line with baking paper.
  • Step 2 Using an electric mixer, whisk egg yolks and sugar on high speed until thick and pale. Sift over cocoa and potato starch, and fold in gently. Add chocolate and 2 tablespoons boiling water and stir gently to combine. Using an electric mixer, whisk egg whites to soft peaks, then fold into the chocolate mixture.
  • Step 3 Spoon batter into prepared pan and level with the back of a spoon. Bake for 12 minutes or until cake springs back when lightly pressed. Dust generously with cocoa, then cover with a sheet of baking paper. Invert cake with baking paper onto a work surface, then gently peel paper from the bottom of the cake.
  • Step 4 While the cake is still hot, use the baking paper to gently roll up the cake from its long side, rolling paper with the cake. Cool for 20 minutes only.
  • Step 5 Place mascarpone, dulce de leche, 100g Crunchie and banana in a bowl and stir until partially combined.
  • Step 6 Gently unroll the cake, then spread with filling, leaving a 2cm border. Re-roll the cake (it may crack a little, but don't worry). Cover and refrigerate for 30 minutes or until filling is firm. Dust with extra cocoa and scatter with remaining chopped Crunchie to serve.