Chocolate Meringue Swiss Roll

Christmas is round the corner! I'm preparing fruit cakes for the adults, but they contain alcohol. What do I bake for the kiddos? Wanted to do cupcakes, but I found another recipe that can be made way in advance and freezed till needed! Genius! Recipe adapted from thepinkwhisk.

(Makes a 23cm meringue roll)

For the meringue

150g eggwhites (about 5 eggs)

225g caster sugar

2tbsp corn flour

2tbsp Cocoa powder

For the chocolate cream

(I reduced the amount because I didn't want the cake too sweet.)

235g condensed milk

65g unsalted butter

65g light brown sugar

3tbsp Cocoa powder

For the cream topping

250ml whipping cream

2tbsp icing sugar

2tbsp dark chocolate rasps

To finish

Cocoa powder 

Dark chocolate rasps 

To make the meringue roulade

1. Preheat the oven at 130 degrees. Line a 23 cm by 33 cm tray with baking paper.

2. Whisk the eggwhites and corn flour together in medium speed till foamy.

3. Increase the whisk speed and add the sugar one spoonful at a time, whisking till stiff peak.

4. Whisk in the cocoa powder.

5. Spread the meringue onto the prepared tray and bake at 130 degrees for about an hour.

6. The meringue should be crusty on top and marshmallowy in the middle. Leave to cool completely in tray. 

To make the chocolate cream

7. Melt the butter, Cocoa powder and sugar in the condense milk over low heat. 

8. Increase the heat and bring the mixture to a boil. Simmer for about a minute and leave to cool. 

9. The chocolate must be cooled before pouring over the meringue.

10. Turn the meringue onto fresh baking paper and peel of the used baking paper. 

11. Spread the cooled chocolate cream over the meringue. 

12. Whip the cream and icing sugar together till soft peak. 

13. Spread the cream over the chocolate. 

14. Sprinkle chocolate rasps over the cream. 

15. Start the roll by cutting into the meringue on one end about 2cm breadth wise. 

16. Roll into Swiss roll shape using the help of the baking paper. 

I had a hard time, it got a bit messy, but managed to roll it into shape somehow. 

17. Wrap the roll using baking paper and leave in fridge for about an hour to set and decorate with Cocoa powder and chocolate rasps to serve. 

18. If you're doing the cake in advance like me, wrap the cake in baking paper and then in cling foil and freeze it till you need it. Defrost and decorate as above and serve. 

It's not the prettiest cake, but I like the rustic feel of it somehow. 

This is the confidence we have in approaching God: that if we ask anything according to his will, he hears us. And if we know that he hears us—whatever we ask—we know that we have what we asked of him. (1 John 5:14-15 NIV)