Cocoa and breadcrumb Swiss roll

Ingredients

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

Instructions

1. 1

   Cream butter and sugar

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

2. 2

   Add remaining ingredients

   Keep stirring as you add the cocoa, grated chocolate, breadcrumbs 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, until firm.

6. 6

   Slice to serve

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

What is a cocoa and breadcrumb roll?

This is a chilled Italian-style dessert made by mixing breadcrumbs with butter, sugar, cocoa, chocolate and rum, then shaping the mixture into a log. Unlike a conventional Swiss roll, it has no baked sponge and is sliced after setting.

Its appeal is the way a simple store-cupboard ingredient becomes a dense, chocolatey treat. Here, grated chocolate and cocoa give it a deep flavour, while refrigeration helps the log hold its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 7g protein, 48g carbs, 18g fat.

The breadcrumbs and sugar provide most of the carbohydrates, while the butter and dark chocolate contribute much of the fat; the chocolate and breadcrumbs also provide some protein. Serve a slice with fresh fruit, or alongside a lighter dessert, to balance the richness of the plate.

The ingredients that matter

Breadcrumbs: fine, evenly sized crumbs make the mixture easier to combine and shape. The recipe calls for breadcrumbs rather than a particular type of bread, so use plain crumbs without savoury seasoning.

Chocolate and cocoa: grate the chocolate finely so it distributes through the mixture instead of leaving large pieces. Unsweetened cocoa balances the sugar and adds a more pronounced cocoa taste.

Getting the mixture together

Soft butter: room-temperature butter is easier to work with, helping it blend with the sugar before the dry ingredients go in. If it is still firm, mixing may take longer.

Even mixing: add the cocoa, grated chocolate, breadcrumbs and rum while stirring, then continue until there are no obvious pockets of dry crumbs. A consistent mixture is easier to shape and slice.

Shaping and chilling

Shape: transfer the mixture to the foil and form it into a compact log. Keep the thickness fairly even so the slices are similar in size.

Chill: wrap the log tightly and leave it in the fridge for 4–5 hours. It is ready when firm enough to cut without crumbling apart.

Serving and texture

The finished roll is rich and dense rather than light and airy. Cut it into slices with a sharp knife, wiping the blade between cuts if chocolate sticks to it.

Serve it as an afternoon treat or after a meal. Coffee or unsweetened tea makes a good contrast to its sweet, chocolate-forward flavour.

Make-ahead timing

The recipe needs 4–5 hours of chilling, so it is best prepared ahead of serving. The stated method does not include a baking step; the fridge is what firms the shaped log.

For cleaner slices, keep the roll chilled until just before cutting. If it has softened while being handled, return it to the fridge briefly before serving.

Recipe notes & tips

• Use fine, plain breadcrumbs for a smoother, more even mixture.
• Grate the chocolate finely so it blends readily with the other ingredients.
• Make sure the butter is soft enough to work easily with the sugar.
• Wrap the log tightly in foil to help it keep its shape as it chills.
• Chill for the full 4–5 hours before slicing.
• Use a sharp knife for neater slices.

Variations

• Citrus note: add finely grated orange zest for a fragrant chocolate-and-orange flavour.
• Nutty texture: mix in chopped hazelnuts for a little crunch.
• Coffee flavour: replace some of the rum with cooled espresso.
• Alcohol-free: use milk in place of the rum to moisten the mixture.
• Cocoa finish: dust the outside lightly with cocoa before serving.

Common mistakes to avoid

• Cold butter: it is difficult to combine with the sugar; let it soften at room temperature first.
• Large chocolate pieces: they can make the mixture uneven; grate the chocolate finely.
• Dry patches: they can cause the roll to crumble; mix until the ingredients are evenly combined.
• Loose wrapping: the log may lose its shape; wrap the foil tightly around it.
• Short chilling: the roll may be too soft to slice neatly; refrigerate it for 4–5 hours.

How to store

Keep the wrapped roll in the refrigerator and use within 3 days. Serve it chilled; this recipe does not require reheating.

Frequently asked questions