Mini chocolate mint rolls

• butter↗

  for the pan

• eggs↗3
• golden sugar↗100g g

  plus extra for sprinkling

• wheat flour↗80g g
• cocoa powder↗2 tbsp tbsp
• baking powder↗½ tsp tsp
• vanilla extract↗¼ tsp tsp
• dark chocolate↗300g g
• butter↗125g g

  soft

• powdered sugar↗125g g
• milk↗1 tsp tsp
• mint extract↗few drops

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Line a 24 × 32 cm Swiss roll pan with parchment paper and grease it well. Beat the eggs and sugar with an electric whisk for 2–3 minutes until the mixture thickens and becomes very pale.

2. 2

   Gently fold the flour, cocoa powder, baking powder and vanilla extract into the egg mixture with a large metal spoon until no flour lumps remain.

3. 3

   Carefully pour the batter into the prepared Swiss roll pan with a spatula, smoothing it so it fills the pan evenly. Bake in the oven for 15 minutes or until it rises and feels springy to the touch.

4. 4

   Remove from the oven, let cool for 1–2 minutes or until cool enough to handle. Gently roll the cake with a rolling pin to flatten it slightly, then carefully roll the sponge from the long side while it is still warm (with the parchment still attached). Roll it to the centre, stop in the middle, then turn and continue rolling from the other side to meet the first roll. It resembles forming souvenir or palmier cookies. Let it cool in the rolled shape. Clean the electric mixer.

5. 5

   While the sponge cools, prepare the buttercream. Place the butter in a bowl, add half the powdered sugar, milk and mint extract. Beat well with a wooden spoon until smooth, then add the remaining powdered sugar and switch to an electric mixer, beating until pale. Taste and, if needed, add more mint extract. Set aside in a cool place until needed.

6. 6

   When the sponge has cooled, cut it in half where the two rolls meet and unfold. Spread the buttercream evenly along the length of each sponge with a spatula or the back of a spoon, then roll it up as tightly as possible. Trim the ends and cut each roll into 6 equal pieces. Chill them in the refrigerator on a tray while you prepare the glaze.

7. 7

   Melt the chocolate in a bowl over a saucepan of simmering water or in the microwave (check and stir every 30 seconds until melted).

8. 8

   Remove the mini rolls from the refrigerator and drizzle them with the melted chocolate, fully coating them. Place them on parchment paper until the chocolate sets, then serve. Store in an airtight container in a cool place for up to 1 day.