Chocolate Week Recipe: Mega Milk Chocolate Swiss Roll

It's Chocolate Week! Take a peek at the latest of our Share Bag inspired recipes, our Mega Milk Chocolate Swiss Roll.

This is a simple classic but by using our 40% Mega Milk Chocolate Drops, adds a rich indulgent taste to every single bite. It is sure to be a hit at your next dinner party.



For the swiss roll

  • 3 large free range eggs
  • 75g caster sugar
  • 50g plain flour
  • 25g cocoa powder
  • 75g butter (at room temp)
  • 125g icing sugar

For the chocolate ganache


  1. Preheat the oven to 200 C / 400 F / Gas mark 6.
  2. To make the sponge, put a large heatproof bowl over a pan of simmering water.
  3. Add the eggs and sugar and whisk for 5-10 minutes or until the mixture is thick and creamy.
  4. Sift in the flour and cocoa powder and fold in gently with a metal spoon.
  5. Line a classic Swiss roll tin with baking parchment.
  6. Pour mixture into the tin and level the top.
  7. Bake for 10 minutes until the sponge is springy to the touch.
  8. Remove from the oven, cover with a damp tea towel and cool on a wire rack.
  9. To make the filling, put the butter into a mixing bowl and beat with an electric hand whisk until creamy.
  10. Then add a little at a time of icing sugar, then whisk.
  11. Then put the cooled cake sponge onto some greaseproof paper to help you, spread the mixture over the sponge and roll up, starting from one of the short sides.
  12. Once done, leave to the side.
  13. To make the ganache, put the chocolate in a large mixing bowl.
  14. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted.
  15. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy.
  16. Leave to cool down a little until thick enough to spread on the swiss roll.