Chocolate roll with caramelised banana

October 10, 2021 (Last Updated: October 5, 2021)


  • 100 grams dark chocolate, chopped 
  • 2 Tbsp. water 
  • 6 eggs, separated 
  • ¾ cup caster sugar 
  • 2 Tbsp. cocoa powder 
  • cup caster sugar, extra
  • 300 ml double-thick cream 
  • 2 Tbsp. brown sugar 
  • 1 tsp. vanilla essence
  • 3 bananas, sliced thinly lengthways
  • 1 tsp. cocoa powder, extra


PREHEAT oven to 180°C. Grease a 25 cm x 30 cm swiss roll tin. Line base with baking paper, extending the paper 5 cm over the long sides. 

STIR chocolate and the water in a small pot over low heat until chocolate is melted. Remove from the heat and cool. 

BEAT egg yolks and caster sugar in a bowl with an electric mixer for 6 minutes or until thick and pale. Fold in sifted cocoa and the chocolate mixture. In a clean bowl, beat egg whites with an electric mixer until firm peaks form and fold into chocolate mixture, in two batches. Spread mixture into tin. 

BAKE for 20 minutes or until the cake springs back when pressed lightly in the centre with your finger. 

PLACE a piece of baking paper, cut just larger than the tin, on the bench. Sprinkle evenly with 1 tablespoon of the extra sugar. Leave cake in tin for 2 minutes before turning onto sugаred baking paper, then peel away lining paper. Using paper as a guide, gently roll up the cake from the short side and place, seam-side down, on a wire rack. Cover with a clean tea towel and stand for 5 minutes. Carefully unroll the cake, then cool. 

BEAT cream, brown sugar and vanilla in a small bowl until firm peaks form. Spread cream mixture over cooled cake, leaving a 1 cm border. Roll up firmly from the short side using paper as a guide. Wrap the roll firmly in cling film to help keep the log shape. Refrigerate, seam-side down, for 30 minutes. 

REMOVE cling film. Place remaining extra caster sugar on a plate. Dip one cut side of a banana into the sugar and place, sugar-side up, on a lined oven tray. Use a kitchen blowtorch to caramelise the sugar.

SERVE roll dusted with extra cocoa, topped with caramelised banana slices.

TIP: This cake relies on the aeration of the egg yolks and whites for volume as it is flourless. When whisking the egg whites, use a clean, dry bowl and beaters, as any oil or moisture will prevent firm peaks from forming.



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