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Dark Chocolate Roulade With Orange Cream And Candied Orange
This decadent chocolate orange roulade cake will be the highlight of any dinner party!

Dark Chocolate Roulade With Orange Cream And Candied Orange

Servings: 10

Ingredients

Chocolate Roulade:
1 NOMU Chocolate Cake Baking Kit
3 large eggs
125 g unsalted butter, melted (or 125 ml oil)
160 ml milk or buttermilk
160 ml warm water

Orange Cream Filling:
2 tubs crème fraîche
Pinch of NOMU Sea Salt
Juice and zest of 3 oranges
1/3 cup (80 ml) icing sugar, sifted

Chocolate-Dipped Candied Orange Peel:
2 oranges
½ cup (100 g) granulated sugar
50 ml water
100 g NOMU Decadent Hot Chocolate pieces, melted
¼ cup (60 ml) NOMU Cocoa Powder, for dusting

Directions

Preheat the oven to 170 °C. Grease and line a 45 x 30 cm Swiss roll pan with baking paper (or two 20 x 30 cm pans.

Make the NOMU Chocolate Cake following the instructions on the box. Pour the cake batter into the prepared pan(s) and bake for 15-20 minutes or until cooked through and a skewer inserted into the centre comes out clean. Leave to cool in the pan(s) for 15 minutes, then turn out onto a tea towel to cool completely.

To make the Orange Cream Filling, fold together the crème fraîche, salt, orange zest, juice and icing sugar. Spread the mixture over the cooled cake, leaving a 1 cm gap around the edges. Carefully roll up the cake from shorter end without applying too much pressure, and transfer to a serving plate. Dust with NOMU Cocoa Powder and garnish with chocolate- dipped candied orange peel.

For the Dark Chocolate Dipped Candied Orange Peel, preheat the oven to 80°C and line two baking trays with greaseproof paper. Using a potato peeler, peel thick strips of orange peel. Place the peels in a small saucepan, cover with water, bring to a boil and boil for 5 minutes. Strain and pat dry.

Heat the sugar and water in a small saucepan over medium heat. Stir continuously until all of the sugar has dissolved and then bring to a boil. Add the strips of orange peel and simmer for 10 minutes. Using a slotted spoon, remove the strips of orange peel from the syrup and arrange on one of the prepared trays. Place in the oven for 1 hour to dry out. Dip the candied peels into the melted chocolate and arrange on the other baking tray to set.

Ingredients

Chocolate Roulade:
1 NOMU Chocolate Cake Baking Kit
3 large eggs
125 g unsalted butter, melted (or 125 ml oil)
160 ml milk or buttermilk
160 ml warm water

Orange Cream Filling:
2 tubs crème fraîche
Pinch of NOMU Sea Salt
Juice and zest of 3 oranges
1/3 cup (80 ml) icing sugar, sifted

Chocolate-Dipped Candied Orange Peel:
2 oranges
½ cup (100 g) granulated sugar
50 ml water
100 g NOMU Decadent Hot Chocolate pieces, melted
¼ cup (60 ml) NOMU Cocoa Powder, for dusting

Directions

Preheat the oven to 170 °C. Grease and line a 45 x 30 cm Swiss roll pan with baking paper (or two 20 x 30 cm pans.

Make the NOMU Chocolate Cake following the instructions on the box. Pour the cake batter into the prepared pan(s) and bake for 15-20 minutes or until cooked through and a skewer inserted into the centre comes out clean. Leave to cool in the pan(s) for 15 minutes, then turn out onto a tea towel to cool completely.

To make the Orange Cream Filling, fold together the crème fraîche, salt, orange zest, juice and icing sugar. Spread the mixture over the cooled cake, leaving a 1 cm gap around the edges. Carefully roll up the cake from shorter end without applying too much pressure, and transfer to a serving plate. Dust with NOMU Cocoa Powder and garnish with chocolate- dipped candied orange peel.

For the Dark Chocolate Dipped Candied Orange Peel, preheat the oven to 80°C and line two baking trays with greaseproof paper. Using a potato peeler, peel thick strips of orange peel. Place the peels in a small saucepan, cover with water, bring to a boil and boil for 5 minutes. Strain and pat dry.

Heat the sugar and water in a small saucepan over medium heat. Stir continuously until all of the sugar has dissolved and then bring to a boil. Add the strips of orange peel and simmer for 10 minutes. Using a slotted spoon, remove the strips of orange peel from the syrup and arrange on one of the prepared trays. Place in the oven for 1 hour to dry out. Dip the candied peels into the melted chocolate and arrange on the other baking tray to set.

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