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Chocolate Marshmallow Roll

By

Rate this recipe 2.7/5 (3 Votes)

Ingredients

  • 2 oz. unsweetened chocolate
  • 3 tbsp. butter
  • 8 oz. mini marshmallows
  • 1/2 cup of chopped walnuts
  • 1 egg
  • 1 cup icing sugar
  • coconut

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Melt butter and chocolate. Beat egg and icing sugar. Add chocolate mixture and egg mixture together. Stir well. Add nuts and marshmallows. Stir until barely mixed. You don't want the marshmallows to melt. Allow mixture to cool in refrigerator. Take waxed paper and put a good layer of coconut on the inside part of it. About 8 inches or so wide. Take marshmallow mixture and form into a long roll in coconut. Wrap in waxed paper and store where cool. Should make 2 rolls.

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INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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