Chocolate and Zusto roulade sponge:
165g Zusto
150g Organic egg – lightly beaten
35gs Organic egg yolks
4g Salt
25g Honey
75g Warm water
120g Plain flour
45g Cocoa powder
3g Baking powder

Soaking Syrup:
285g Zusto
250g Water
Generous splash of dark rum (optional)

Vanilla cream
250g Double cream
50g Zusto
1 x Seeds from vanilla pod

Chocolate ganache:
200g Dark chocolate
150g Double cream
50g Zusto

To decorate the roulade:
Dark chocolate spread thinly and set on non stick paper – as needed
Zusto for dusting


Pre heat oven to 200c
Line a rectangular baking tray with greaseproof paper for baking the sponge

For the sponge
1.Sieve together the flour and baking powder
2.Place the Zusto, eggs, salt together in a bowl, whisk this over a pot of very lightly simmering water until it reaches 45c
3.Then place the eggs in a kitchen mixer fitted with the whisk and mix on high speed to aerate the mix
4.Mix together the warm water and honey and stream into the whisking eggs
5.Remove the bowl from the mixer and fold in the dry ingredients being careful not to over mix
6.Bake the roulade mix on the prepared baking tray at 200c until lightly cooked
7.Do not over bake as the sponge will be difficult to roll
8.Once cooled cut the sponge into a rectangle measuring 22cm by 40cm
9.Reserve until ready to use

For the soaking syrup
1.Bring the Zusto and water to the boil and simmer for 1 minute
2.Remove from the heat and allow to cool
3.Add the rum to the syrup if using
4.Brush the sponge lightly with the syrup ( this will keep the cake wonderfully moist )

For the vanilla cream
1.Whisk all the ingredients together
2.Beat until the cream holds soft peaks
3.Spread the cream generously over the sponge and roll into a neat cylinder and place in the fridge to set for at least 1 hour

For the ganache
1.Chop the chocolate and reserve in a bowl
2.Boil the cream with the Zusto, remove from the heat as soon as it boils
3.Pour the cream over the chocolate and stir thoroughly to combine and emulsify
4.Once the ganache has cooled, spread it liberally over the roulade to give a luxurious exterior
5.Allow to set for a further 30 minutes in the fridge

To decorate the roulade
1.Place the roulade on a serving dish or board
2.Break the thinly set pieces of dark chocolate into large random sized and shaped pieces
3.Place these on the roulade to give a stunning contemporary decoration
4.Dust the whole cake liberally with Zusto to provide a contrast to the dark chocolate shards.