Categories
 15Mins Prep Time |
 10Mins Cook Time |
 ModerateSkill Level |
people
Ingredients
For the Chocolate Sauce
- 60 g dark chocolate chopped
- 200 ml SuperValu Cream
- 1 tsp Water
For the Filling
- 2 tbsp Brandy 350ml
- 100 g Christmas Pudding crumbled
- 250 g Mascarpone Cheese
- 125 ml SuperValu Cream whipped
- 1 tsp Vanilla Extract
For the Sponge
- 150 g Caster Sugar
- 50 g dark chocolate
- 4 Eggs
- 100 g Self-Raising Flour
- 30 g SuperValu Ground Almonds
- 1 tsp Water warm
To Decorate
Cooking Instructions
- Preheat the oven to 200°C/ gas mark 6.
- Line the base and sides of a 25cm x 30cm baking tray or Swiss roll pan with non-stick baking paper.
- To make the sponge, melt the chocolate in a heatproof bowl set over a saucepan half-filled with water, ensuring the water doesn’t touch the base of the bowl. Stir until smooth.
- In a separate bowl, beat the eggs and sugar until light and creamy. Fold in the teaspoon of warm water, then the melted chocolate.
- Sift the self-raising flour and ground almonds into the mixture and fold in until smooth. Pour the batter into the lined baking tray and bake in the oven for 10 minutes.
- Place a layer of parchment paper larger than the baking tray on a flat surface. Invert the cake onto the parchment paper and trim any crispy edges.
- Meanwhile, to prepare the filling, beat the mascarpone, cream and vanilla extract in a bowl until smooth. Fold in the pudding crumbs and brandy, then spread the filling over the sponge.
- To make the sauce, pour the cream into a saucepan and bring to the boil. Remove from the heat and add the chocolate pieces, stirring until smooth. Add the water and stir to combine.
- Starting with the long side closest to you and using the paper to help, roll up the cake. Place on a serving platter and pour over the chocolate sauce, then top with some chocolate shavings. Store in the fridge until required.