Thursday, Dec 20 2007

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Chocolatey sponge roll-ups

Ingredients

8 slices white sandwich bread
1 tbsp. cocoa powder
4 tbsp. sugar powdered
4-5 drops vanilla essence
7-8 walnuts crushed
1/4 cup milk sweetened
1/2 cup biscuit crumbs.
1/2 litre vanilla icecream

Method:

1. Break 4 slices roughly.
2. Put in a dry grinding mixie.
3. Sprinkle sugar, cocoa, walnuts and essence.
4. Run mixie till fine brown crumbs are formed.
5. Take a slice of bread on a clean surface.
6. Sprinkle some milk all over slice.
7. Sprinkle cocoa crumbs thickly over it.
8. Repeat one more layer of slice and crumb over it.
9. Press and roll tightly like a swiss roll.
10. Roll in the biscuit crumbs to cover completely.
11. Repeat for remaining 2 slices and cocoa crumbs.
12. Hold in place by either tying with twine, or toothpicks.
13. Chill for 3-4 hours till well set.
14. Cut into 1/2" thick rolls.
15. Refrigerate till required.
16. Place in individual dishes over a thin slab of vanilla icecream.

Serve as is or topped with chocolate sauce. (refer recipe in sauce for icecreams and cakes)

Making time: 30 minutes (excluding chilliing time)
Makes: 6 servings
Shelflife: rolls: 2 days refrigerated after assembling serve immediately.

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