SALTED CARAMEL CHOCOLATE ROLL

SERVES 6-8 SPONGE unsalted butter for tin 50g cocoa pinch of fine sea salt 3 large eggs 75g light muscovado sugar icing sugar for rolling FILLING 100g salted caramel milk chocolate for example Green and Black’s 1 tbsp light muscovado sugar 1 tsp vanilla extract 200ml whipping cream ON TOP themed decorations of your choice (see finishing touches below) 1 Butter a swiss roll tin measuring 23cm x 32cm, line with baking paper and butter this also. Preheat the oven to 200C/180C fan/gas 6. 2 Sift the cocoa into a bowl, add the salt and mix. Place the eggs and muscovado sugar in a bowl and mix for 8-10 minutes using an electric whisk until the mixture is pale and mousse-like. Lightly fold in the salted cocoa in two goes. Pour the mixture into the prepared tin, smooth it using a palette knife and give the tin a couple of sharp taps on the worktop to eliminate any large bubbles. Bake for 8-10 minutes until set and springy to the touch. 3 Lay out a clean tea towel and sift over a fine layer of icing sugar. Run a knife around the edge of the sponge and turn it out on top of the tea towel. Leaving the paper in place, with a short end facing you, carefully roll up the sponge with the tea towel to achieve a short, fat roll. Leave this to cool for 40-60 minutes. 4 To make the filling, break up the chocolate and gently melt with the sugar, vanilla and 2 tablespoons of the cream in a bowl set over a pan containing a little simmering water, stirring until smooth. Set the bowl aside to cool. In a large bowl, whisk the remaining cream until it forms soft fluffy peaks and fold in the cooled melted chocolate. Pop into the fridge until ready to complete the roll. 5 Reserve a few dollops of the filling for decoration if wished (see finishing touches, below). Carefully unroll the sponge and peel off the baking paper. Spread the sponge with the remaining filling then roll it up again and tip it on to a long serving plate, seam downwards. Chill uncovered for a couple of hours. (Alternatively it will keep well loosely covered in the fridge for a couple of days, or it can be frozen.) FINISHING TOUCHES Shortly before serving, dust over some icing sugar and decorate as desired. We added dollops of reserved filling, mini Easter eggs, chocolate shavings and a pinch of cocoa. The undecorated roulade freezes well.