Chocolate Swiss Roll with Honeycomb, Banana and Mascarpone

I saw this recipe in the Masterchef magazine and was excited to try it because I had a can of (what I thought was) Caramel Top 'n' Fill, which actually turned out to be Chocolate Top 'n' Fill. Only realised this when I was ready to mix the filling. Oh well....chocolate on chocolate, can't be too bad.

This recipe calls for 3 x 50g Crunchie Bars but I made my own honeycomb after seeing Gary show us how easy it is to make in Masterclass. Love mixing a bit of science with cooking in the kitchen hehehe!

For the honeycomb you will need:

365g caster sugar

140g glucose sugar

110ml water

1 teaspoon bicarb soda

Place sugar, glucose and water in saucepan. Brush down the side with water to stop the sugar crystals forming.

Let it boil for around 10mins. Watch for a golden tinge.

This is the fast process - pour in the bicarb and whisk

Mixture will rise very quickly so pour it into a baking paper lined bowl straight away

Watch in amazement as it rises

Let it rest for 45mins.

Honeycomb flipped upside down

Honeycomb cracked up and ready to use

Random shot of my little man learning to be a food photographer

That's the honeycomb done. Now onto the chocolate sponge.

Ingredients

6 eggs, separated

110g castor sugar

25g Dutch cocoa (plus extra for dusting)

2 tablespoon plain flour (recipe called for potato starch because it's meant to make the sponge nicer but I don't have any and it said plain flour would be fine)

125g dark chocolate, melted

250g mascarpone

160g Dulce De Leche or Nestle Caramel Top 'n' Fill (which ended up being the chocolate one)

3 x 50g Crunchie Bar (made my own honeycomb)

1 small ripe banana, diced

Method

1. Preheat oven to 180 degrees. Grease a 28cm x 32xm swiss roll tin and line with baking paper.

2. Using an electric mixer, whisk egg yolks and sugar on high speed until thick and pale. Sift cocoa and plain flour and fold in gently. Add chocolate and 2 tablespoons of boling water and stir gently to combine.

3. Using an electric mixer, whisk egg whites to soft peaks. Fold in chocolate mixture.

4. Spoon batter into prepared tin and level with back of the spoon. Bake for 12mins or until cake springs back when lightly pressed.

5. Dust generously with cocoa powder, then cover with sheet of baking paper. Invert cake with baking paper onto a work surface, then gently peel paper from the bottom of the cake.

6. While the cake is still hot, use the baking paper to gently roll up the cake from its long side, rolling paper with the cake. Cool for 20mins only.

7. Place mascarpone, Top 'n' Fill, 100g honeycomb and banana in a bowl and stir until partically combined.

8. Genlty unroll the cake, then spread with filling, leaving a 2cm border. Re-roll the cake (it may crack a little but don't worry). Cover and refridgerate for 30mins or until filling is firm. Dust with extra cocoa and scatter with remaining honeycomb to serve.

Egg yolks and sugar

Folding the chocolate mixture into the egg whites

Chocolate swiss roll batter

Freshly out of the oven

End result

Er herm.....doesn't look quite like the photo in the magazine! But it still tasted pretty good. I'm sure the caramel would have given it the extra edge it needed but I was satisfied. I think it needed more banana though, perhaps 2 would have been better (I love bananas). The honeycomb was the highlight for me though. I was so excited to make it and for it to turn out. Especially because it was so easy to do (not to mention fun). I had loads of honeycomb left over and handed it out to family and friends to help polish off (I'd made a double batch just in case).

Hurrah to Masterclass!!! I sure am going to miss Masterchef