Scottish Chocolate Roll

Ingredients

• ½ cup rolled oats
• 4 tablespoons (60ml) whiskey (or use cold coffee)
• 4 eggs, yolks and whites separated
• ½ cup (112g) caster sugar
• 1 pinch salt
• 160g chocolate
• icing sugar, to dust
• 2 tablespoons (60g) liquid honey*
• 1 cup cream
   

Method

Preheat oven to 180°C. Grease a baking tray then line with baking paper.

In a small bowl, add oats and whiskey and stir to combine. Set aside.

Place egg yolks and caster sugar in a large mixing bowl. Using an electric mixer on high speed, whisk until mixture is thick and pale. Set aside.

Heat chocolate in a double boiler* until just melted. Fold chocolate into egg yolk and sugar mix. Set aside.

Place egg whites and salt in a very clean mixing bowl. Using electric mixer with a very clean whisk attachment on high speed, beat egg whites until soft peaks form.

Transfer half the beaten egg white to chocolate mixture and stir to combine. Gently fold remaining egg white into chocolate mix, ensuring all ingredients are fully combined.

Pour mixture onto prepared tray. Using a spatula, spread mixture out ensuring an even thickness over the entire tray. Bake in oven for 18 minutes.

Remove cake from oven and invert onto a piece of baking paper that is larger than the cake. Dust with icing sugar then gently roll cake up (take care as the cake is prone to cracking due to having no flour). Set aside to cool.

Place cream in a large mixing bowl. Using electric mixer on high speed, whip cream until just past soft peak stage. Fold in soaked oats, whiskey and honey. Set aside.

To assemble, gently unroll cake when cool then spread whiskey oat cream over the top (leaving a border of about 3cm around the edges). Gently roll cake up again, using the baking paper to assist but without the baking paper in the roll. Transfer to a serving dish.

Simon says…
If you don’t have liquid honey, gently heat regular honey so it is just pourable (be careful not to overheat it, or the cream will separate).

*Don’t have a double boiler? Use a heatproof mixing bowl placed over a saucepan instead. Ensure the bowl fits snugly so steam doesn’t escape, and avoid the bottom of the bowl touching the boiling water.