Chocolate Roulade with Custard Cream

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

1. For the custard, whisk the 2 eggs with 80 g sugar in a saucepan.
2. Add the cornflour and whisk until smooth.
3. Gradually whisk in the 240 ml milk.
4. Cook over medium-low heat while stirring continuously.
5. Continue cooking until the custard thickens.
6. Transfer the custard to a bowl.
7. Cover its surface and leave it to cool completely.
8. Preheat the oven to 180°C.
9. Line a Swiss-roll tin or shallow baking tray with baking paper.
10. Beat the 4 eggs with 105 g sugar until pale, thick and increased in volume.
11. Sift in the flour and cocoa powder.
12. Fold gently until nearly combined.
13. Add the 30 ml milk and melted butter.
14. Fold until the batter is smooth.
15. Spread the batter evenly in the prepared tin.
16. Bake for approximately 12–15 minutes, until the sponge springs back lightly.
17. Turn the warm sponge onto a clean sheet of baking paper.
18. Roll it up gently with the paper and leave it to cool.
19. Unroll the cooled sponge.
20. Spread the cooled custard evenly over it.
21. Roll the sponge up again carefully.
22. Melt the chocolate with the vegetable oil.
23. Spread or drizzle the chocolate over the roulade.
24. Sprinkle with the crushed roasted peanuts.
25. Refrigerate for at least 1 hour before slicing.