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Chocolate Roulade Star Log

Complete your party table with this gorgeous retro pudding. Recipe courtesy of Essentials Magazine.

10 servings

Medium 40 Minutes



For the recipe  Chocolate Roulade Star Log

For the Cake:

100 g Caster Sugar
about 5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
40 g Plain Flour
20 Dr. Oetker Fine Dark Cocoa Powder (20g)
55 g Ground Almonds
2.5 g Dr. Oetker Baking Powder (½ tsp)
15 - 30 ml Valencian Orange Extract or 1-2 tsp Orange Juice
3 Medium Eggs , Seperated

For the Filling:

200 ml Double Cream
15 g Icing Sugar (1 tbsp)

for the Topping:

400 ml Double Cream
45 Dr. Oetker Fine Dark Cocoa Powder (45g, Sifted)
30 g Icing Sugar (2 tbsp)
Dr .Oetker Giant Chocolate Stars




Chocolate Roulade Star Log

Heat the oven to Mark 6/200°C. Whisk together the egg yolks, sugar and vanilla extract until pale. In a separate bowl, whisk the egg whites until stiff.


Mix together the flour, Cocoa, ground almonds and baking powder. Fold in the egg yolk mixture along with the egg whites until combined. Spread into a 21x31cm lined Swill roll tin. Bake for 10 mins.


Cool in the tin for 10-15 mins, then carefully turn out onto fresh baking paper, drizzle with alcohol or orange juice and gently roll using the paper to help you. Leave tolled until ready to fill.


Whip the cream for the filling with the icing sugar, then unroll the sponge, fill and re-roll. Whip the topping ingredients together and spread all over the log. Decorate with the chocolate stars.

Nutritional Information for the recipe Chocolate Roulade Star Log

Per Serving Per 100 g / ml
Energy 4233 kJ
1011 kcal
1591 kJ
380 kcal
Fat 71.31 g 26.81 g
Carbohydrate 33.61 g 12.64 g
Protein 37.03 g 13.92 g