60g dark cooking chocolate, chopped
¼ teaspoon bicarbonate of soda
½ cup caster sugar
¼ cup plain flour
2 tablespoons self-raising flour
1 tablespoon cocoa powder
Cooking oil spray
Extra 2 tablespoons caster sugar
¾ cup thickened cream, whipped
Chopped Violet Crumble chocolate bar and melted dark chocolate, to decorate
¾ cup thickened cream
50g Violet Crumble chocolate bar, chopped
Grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Place chocolate and 2 tablespoons boiling water in a medium heatproof bowl. Sit bowl over saucepan of simmering water. Stir until smooth. Remove bowl. Stir in soda.
Beat eggs and sugar in a small bowl of an electric mixer for about 10 minutes, or until very thick and pale.
Sift combined sifted flours and cocoa onto a sheet of baking paper. Sift again over egg mixture. Gently fold until just combined. Gently fold into chocolate mixture. Don’t stir. Pour into prepared pan. Spread into corners.
Cook in a moderate oven (180C) for 9 to 10 minutes, or until cake springs back when lightly touched in centre.
Lightly spray a sheet of baking paper with cooking oil. Sprinkle with extra sugar. Turn hot cake out onto paper. Remove lining paper. Starting from one short side, roll up cake with paper inside. Cool for 5 minutes. Un-roll. Cool completely.
To make honeycomb cream, beat cream in small bowl of an electric mixer until firm peaks form. Fold in Violet Crumble.
With one short side of cake facing you, spread over cream leaving a 4cm border at the opposite short end of cake. Roll up to enclose cream. Transfer to a serving plate. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
To serve, dollop whipped cream along top of roll. Decorate with Violet Crumble, then drizzle with chocolate.
TIP! Roll can be assembled up to 6 hours ahead. Cover loosely with plastic wrap and refrigerate. Decorate just before serving.