Chocolate and Cardamom Mini Rolls

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Impress your guests with these deliciously light mini chocolate and cardamom rolls. If you prefer, use the same recipe to create one impressive big roll that will leave your family and friends in awe. Get ready to elevate your dessert game!

100g caster sugar
4 large eggs
zest of 2 oranges
70g self-raising flour
30g cacao powder
1 tsp coffee granules
200g roasted hazelnuts, roughly chopped

For the Ganache
200g dark chocolate, roughly chopped
200ml double cream
2 tsp unsalted butter

For the Cardamom Cream
250g mascarpone cheese
2 tbsp caster sugar
1 tsp cardamom powder


– Preheat the oven to 180°C / 160°C with a fan. Grease and line a large baking tray.

– Place the sugar and eggs in a stand mixer and whisk for 7-8 minutes.

– Add the orange zest and sieve in the flour and cacao powder.

– Mix the coffee granules with 1 tsp boiling water in a small bowl. Add this to the mixture and use a spatula to gently fold in all the ingredients.

– Pour the mixture into the baking tray and make sure ot spread it into the corners. Bake in the oven for 12 minutes.

– Place the dark chocolate in a large bowl. Pour the double cream into a pan and bring it to a boil. Pour this over the chocolate and let it sit for 30 seconds before you stir to combine. When the chocolate has melted, add the butter and stir to combine. Set aside.

– Place the mascarpone cheese in the stand mixer and whisk for 1 minute. Add the sugar and whisk for 1 more minute. Finally, add the cardamom powder and whisk for 1 minute. Transfer to a piping bag.

– Take the cake out of the oven and allow to cool slightly before you cut into squares. You can also cut them in half again to make them extra thin.

– Pipe the cardamom cream evenly onto each cake square. Then, drizzle some ganache along the centre.

– Carefully roll the squares up.

– Cover the top with the remaining ganache. Coat in roasted hazelnuts and serve!

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