Bread & dough · Original adaptation
Peppermint Chocolate Mini Rolls Recipe
Small chocolate sponge rolls with peppermint cream and a thin chocolate coating.
Inspired by The Great British Bake Off, Season 8, Episode 1
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Peppermint Chocolate Mini Rolls
- Prep
- 40 min
- Bake
- 10 min
- Total
- 50 min
- Makes
- 10 mini rolls
Ingredients
- 3 large eggs
- 90 g caster sugar
- 70 g plain flour
- 20 g cocoa powder
- 150 ml double cream
- 1/4 teaspoon peppermint extract
- 200 g dark chocolate
- 1 teaspoon neutral oil
Method
Whisk eggs and sugar to a thick ribbon, fold in flour and cocoa, and spread in a lined 23 by 33 cm tray.
Bake at 200 C, or 180 C fan, for 8 to 10 minutes. Turn onto sugared paper, roll from a short edge, and cool.
Whip the cream with peppermint, unroll the sponge, spread with cream, and roll again.
Chill, trim, and cut into ten equal pieces.
Melt chocolate with oil, coat each roll, and leave to set on baking paper.
From the episode
Cakes
This adaptation starts from the episode's cakes brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
