This roulade was inspired by the nostalgic flavour of after dinner mints. Bitter dark chocolate and a cool peppermint fondant centre.
Roulades don’t contain any flour; as a result they do crack when rolled.
For the best possible flavour choose not only good quality chocolate but the best peppermint possible. Whilst extracts are commonly found for sale, a good peppermint oil will give the best results, however check on the label that it is an edible one.... Read more.
Line a 24cm x 35 cm Swiss roll tin with greaseproof paper.
Pre heat the oven to 180c / Gas4
Melt the chocolate over a pan of simmering water.
Whisk the egg yolks with the sugar Add the cocoa powder, stir to combine until mixture has thickened, is pale and increased in volume.
Whisk the egg whites until stiff.
Pour the melted chocolate into the egg yolk and sugar mixture. Stir until the chocolate is fully incorporated.
Gently fold in the egg whites.
Pour the mixture into the prepared tin. Tilt the tin so the mixture spreads into the corners.
Bake for 18- 20 minutes until firm and springy to touch.
Once cooked, turn the roulade out onto a piece of greaseproof paper dusted with caster sugar.
Gently remove the lining paper and cover with a damp tea towel. Leave to cool completely.
To make the filling, gradually add the icing sugar to the softened butter. Beat until all the icing sugar is incorporated. Add the edible peppermint oil to the milk, and then stir into the butter cream.
Spread the filling onto the cooled roulade, leaving a 1.5cm gap at each edge. Sprinkle over the chocolate chips.
Using the greaseproof paper to help you, roll up the roulade from one of the short ends. Don’t worry if it cracks a little. Transfer onto a serving plate.