Chocolate ginger roulade

Calories per serving 120.


makes 8 slices.
150 g ml (5 fl oz) skimmed milk
25 g (1 oz) cornflour
25 g (1 oz) cocoa powder
50 g (1 3/4 oz) caster sugar
3 eggs, separated
150 g ml (5 fl oz) low fat plain fromage frais
25 g (1 oz) stem ginger, chopped finely
1 sachet low fat hot chocolate drink (e.g. High Lights
1 tablespoon boiling water
1 teaspoon icing sugar, for dusting


1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.

2. Line a 19 cm x 28 cm (7 1/2 inch x 11 inch) Swiss roll tin with non stick baking parchment.

3. In a medium saucepan, whisk together the milk, cornflour cocoa powder and caster sugar

4. Gently heat the mixture, stirring constantly, until you have a very thick sauce.

5. Remove the pan from the heat and transfer the sauce to a mixing bowl.

6. Beat the egg yolks into the chocolate mixture.

7. Using electric beaters, whisk the egg whites into soft peaks and then fold them into the mixture with a metal spoon.

8. Transfer the mixture to the lined Swiss roll tin - shake the tin gently to spread it out evenly - and bake in the oven for 12 minutes.

9. Turn out the sponge on to a clean sheet of non stick baking parchment. Peel away the lining paper Using the clean sheet as a guide, carefully roll up the roulade. Allow it to cool for 1 hour

10. In a bowl, mix the fromage frais with the ginger.

11. Mix the low fat hot chocolate drink with the boiling water to make a thick paste and fold this into the fromage frais and ginger mixture.

12. Carefully unroll the cooled roulade, and spread the chocolate and ginger filling over it.

13. Re-roll the roulade and then place it on a serving plate. Dust the top with icing sugar

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