Cocoa Swiss roll

Ingredients

• 120 gcornflakes
• 80 gbutter, at room temperature
• 25 gunsweetened cocoa powder
• 100 gdark chocolate
• 2 tbsp (30 ml)rum
• 80 gsugar

Instructions

1. 1

   Cream butter and sugar

   Work the butter and sugar together in a bowl until combined.

2. 2

   Add the ingredients

   Keep mixing as you add the cocoa, grated chocolate, crushed cornflakes and rum.

3. 3

   Mix thoroughly

   Combine everything well so the ingredients are evenly distributed.

4. 4

   Shape the roll

   Tip the mixture onto a sheet of aluminium foil and shape it into a log.

5. 5

   Chill until firm

   Wrap the log tightly in the foil and refrigerate for 4–5 hours to firm up.

6. 6

   Slice to serve

   When ready to serve, remove the foil and cut the cocoa roll into slices.

What is a cocoa Swiss roll?

Despite the name, this Italian-style cocoa roll is not made from a sponge cake. It is a chilled, sliceable chocolate mixture, similar in spirit to the Italian dessert known as salame al cioccolato.

Here, crushed cornflakes give the chocolate mixture a crisp, uneven texture, while chilling helps it hold its log shape. The result is simple to prepare and easy to portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 3g protein, 43g carbs, 19g fat.

The cornflakes and sugar provide most of the carbohydrates, while butter and dark chocolate account for much of the fat; the chocolate and cornflakes contribute a little protein. A slice with fresh fruit makes a practical accompaniment.

The ingredients that shape it

Cornflakes: Crush them into small pieces rather than powder so they remain noticeable in each slice.

Chocolate and cocoa: Grated dark chocolate adds richer flecks, while unsweetened cocoa brings a deeper chocolate flavour.

Butter and sugar: Room-temperature butter is easier to work together with the sugar before the dry ingredients go in.

Rum: This adds a distinct aromatic note. Mix it in with the other ingredients so it spreads through the mixture.

Getting an even mixture

Start by combining the butter and sugar, then add the cocoa, grated chocolate, crushed cornflakes and rum while continuing to mix. The final mixture should be evenly coated, with no large pockets of cocoa or butter.

If the cornflakes are still in big flakes, crush them a little more before shaping; very large pieces can make the log harder to cut neatly.

Shaping and chilling

Shape the mixture into a log on aluminium foil, then wrap it tightly. A snug wrap helps the roll keep a compact shape as it firms in the fridge.

Allow the full 4–5 hours of chilling time before slicing. The recipe gives no other preparation or cooking time.

How to tell it is ready

The roll is ready to slice after its 4–5 hours in the fridge, when it has firmed enough to hold together. Remove the foil before cutting.

Use a sharp knife and cut the log into slices for serving. If the mixture crumbles, it may need more time to chill.

Serving the cocoa roll

Serve the slices as an afternoon treat or as a small dessert after a meal. Its rich chocolate flavour pairs well with coffee or tea.

For a more balanced plate, serve a slice alongside fresh fruit rather than adding another rich accompaniment.

Recipe notes & tips

• Crush the cornflakes into small pieces, not fine crumbs.
• Grate the dark chocolate before adding it to the bowl.
• Use butter at room temperature so it is easier to combine with the sugar.
• Mix thoroughly so the cocoa and rum are spread throughout.
• Wrap the log tightly to help it keep its shape while chilling.
• Wait the full 4–5 hours before slicing.

Variations

• Change the aroma: Replace the rum with an equal amount of another suitable flavouring of your choice.
• Make it alcohol-free: Leave out the rum for a version without alcohol.
• Use milk chocolate: Swap in milk chocolate for a sweeter, less intense flavour.
• Add chopped nuts: Mix in a small handful for extra crunch.
• Add dried fruit: Stir in chopped dried fruit for chewy pieces throughout.

Common mistakes to avoid

• Large cornflake pieces: Crush them smaller so the log is easier to shape and slice.
• Uneven mixing: Keep combining until the cocoa and chocolate are distributed throughout.
• Loose wrapping: Wrap the log tightly so it holds together as it chills.
• Rushing the chill: Refrigerate for the full 4–5 hours so the roll can firm up.
• Cutting before unwrapping: Remove all the foil before slicing.

How to store

Keep the roll wrapped or in an airtight container in the fridge and use within 3–4 days. Serve it chilled; no reheating is needed.

Frequently asked questions