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Home Kids Menu Kids desserts

Chocolate picnic arctic roll

bgdiet by bgdiet
January 5, 2019
in Kids desserts, Kids Menu
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Chocolate picnic arctic roll
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Chocolate picnic arctic roll

  • 6:50 Prep
  • 0:15 Cook
  • 8 Servings
  • Advanced

Ingredients

  • 3 eggs
  • 100g (1/2 cup) caster sugar, plus extra, to dust
  • 75g (1/2 cup) plain flour
  • 30g (1/4 cup) dark cocoa powder
  • 1L chocolate ice-cream, softened slightly
  • 3 1/2 (46g each) Picnic chocolate bars
  • 100g dark chocolate, finely chopped
  • 125ml (1/2 cup) pouring cream

Equipment

  • 25 x 30cm Swiss roll pan

Method

  • 1
    Preheat oven to 180C/160C fan forced. Grease and line a 25 x 30cm Swiss roll pan.
  • 2
    Use electric beaters to whisk the eggs and sugar in a bowl until thick and pale. Combine flour and cocoa. Sift over egg mixture. Use a metal spoon to gently fold until just combined. Pour into the pan and smooth the surface. Bake for 12 minutes or until dry to the touch.
  • 3
    Meanwhile, lay a sheet of baking paper on a clean surface. Dust with extra sugar. Turn the hot sponge onto the paper. Remove lining. Starting from a short end, roll sponge in the paper. Set aside for 30 minutes to cool.
  • 4
    Lay a large piece of foil on a work surface. Carefully unroll the sponge on the foil. Spoon the ice-cream over two-thirds of the sponge. Top with 2 1⁄2 of the Picnic bars. Roll the sponge to enclose filling, using the paper and foil as a guide. Roll in foil to enclose. Place in the freezer for 6 hours or until firm.
  • 5
    Meanwhile, combine the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside to cool slightly.
  • 6
    Slice the remaining Picnic. Unwrap sponge roll. Place on a plate. Drizzle with the chocolate sauce. Top with Picnic slices.

Source: taste.com.au

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