chocolatepeanutstovetop
Chocolate Roulade with Custard Cream
A soft chocolate sponge roulade filled with vanilla custard and finished with chocolate and roasted peanuts.
From YouTube · Jan 30, 2026
A soft chocolate sponge roulade filled with vanilla custard and finished with chocolate and roasted peanuts.
35 min
Prep time
20 min
Cook time
2 hrs 25 min
Total time
8 slices
Yield
Ingredients
13 ingredients- CUSTARD FILLING
- 2 eggs
- 80 g sugar
- 25 g cornflour
- 240 ml milk
- CHOCOLATE SPONGE
- 4 eggs
- 105 g sugar
- 100 g plain flour
- 20 g cocoa powder
- 30 ml milk
- 100 g butter, melted
- TOPPING
- 150 g chocolate
- 2 tbsp vegetable oil
- 40 g roasted peanuts, crushed
Method
25 steps- For the custard, whisk the 2 eggs with 80 g sugar in a saucepan.
- Add the cornflour and whisk until smooth.
- Gradually whisk in the 240 ml milk.
- Cook over medium-low heat while stirring continuously.
- Continue cooking until the custard thickens.
- Transfer the custard to a bowl.
- Cover its surface and leave it to cool completely.
- Preheat the oven to 180°C.
- Line a Swiss-roll tin or shallow baking tray with baking paper.
- Beat the 4 eggs with 105 g sugar until pale, thick and increased in volume.
- Sift in the flour and cocoa powder.
- Fold gently until nearly combined.
- Add the 30 ml milk and melted butter.
- Fold until the batter is smooth.
- Spread the batter evenly in the prepared tin.
- Bake for approximately 12–15 minutes, until the sponge springs back lightly.
- Turn the warm sponge onto a clean sheet of baking paper.
- Roll it up gently with the paper and leave it to cool.
- Unroll the cooled sponge.
- Spread the cooled custard evenly over it.
- Roll the sponge up again carefully.
- Melt the chocolate with the vegetable oil.
- Spread or drizzle the chocolate over the roulade.
- Sprinkle with the crushed roasted peanuts.
- Refrigerate for at least 1 hour before slicing.
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