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Ingredients:
Sugar, Egg, Butter [Milk], Passion Fruit Juice Concentrate (13%), Acidity Regulator: Citric Acid, Gelling Agent: Pectin.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where mustard, soya, celery, sulphites and gluten are also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 1480 |
| Energy (kcal) | 352 |
| Fat (g) | 15.5 |
| of which saturates (g) | 11 |
| Carbohydrate (g) | 49 |
| of which Sugars (g) | 49 |
| Protein (g) | 3 |
| Salt (g) | 0.09 |
Refrigerate after opening and consume within 4 weeks.
200g ℮
Fruit Statement:
N/A
Sugar Statement:
N/A
| Time: | 40 mins |
| Difficulty: | Easy |
| Serves: | 6-8 |
Chocolate & Passion Fruit Roulade
Preheat your oven to 180⁰C or gas mark 4. Line a baking tray with greased baking paper. In a bowl break up your chocolate. Slowly melt your chocolate over a pan of hot water. Separate the egg yolks from the egg whites, placing them in separate bowls. Add the caster sugar to the egg yolks and beat until creamy. In the other bowl beat the egg whites until they stand in soft peaks. Fold the chocolate into the egg yolks, then add the egg whites and fold those in too. Pour the mixture into your greased tin and cook for 15-20 minutes or until done. Remove from the oven and at this point if you're making your roulade in advance you can pop it in the freezer flat and get it out when you need it. Leave to cool for several hours. To make your roulade filling whisk the cream until it stands in soft peaks. Fold a jar of passion fruit curd into the cream, at this point you could add some berries if you would like. Spread the passion fruit cream over the roulade and roll. Decorate with anything from a little icing sugar to some intricate chocolate leaves, the choice is yours!
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