DORSET’S chocolate masters at Chococo in Swanage, are sharing one of their favourite recipes to ensure your Easter break goes with a ‘zing’.

For they have revamped their Lemon Zing chocolate roulade using fresh lemon curd from Rebecca's Kitchen, a local producer also in Purbeck.

It is one of Chococo co-founder Claire Burnet’s favourite recipes from her book, which contains 65 recipes inspired by their award-winning chocolates.

Claire says: “This is a wonderful celebratory recipe to share with family over Easter which is one of our busiest times here at Chococo.

“Inspired by our Lemon Zing chocolate, this roulade combines chocolate and lemon curd, a fantastic combination if we say so ourselves.

“Both our shops will be open every day over the Easter period including Good Friday, and believe it or not, we are still making our eggs, bunnies, truffles and more, fresh for you to enjoy over Easter!

“We will still be taking orders online until Tuesday evening, so it is not too late to order before Easter.”

Set up by husband and wife team Andy and Claire Burnet, Chococo has been making fine fresh handmade chocolates since 2002.

Lemon Zing Roulade Although this looks like a rich sponge, it is surprisingly light and is also flour free. This recipe is inspired by their Lemon Zing chocolate, which is filled with fresh lemon curd, handmade locally for Chococo.

If you are local to Purbeck, you can buy Rebecca’s curd in local farm shops or find a good quality lemon curd for this recipe, but if you have the time, make your own.

The secret with a roulade is keeping it as moist as you can before rolling it. It will crack as you roll it, but don’t worry, it’s all part of its charm.

Roulade:

150g dark chocolate, chopped 4 eggs separated 100g golden caster sugar 1 tsp vanilla extract Filling: 225g lemon curd 250ml marscapone 2 tbsp icing sugar Zest of ½ lemon Decoration: 50g dark chocolate, chopped Icing sugar Cocoa powder Zest of ½ lemon 23 x 33cm swiss roll tin lined with baking parchment 2 clean tea towels Large baking tray Large piece of baking parchment sprinkled with icing sugar and cocoa powder

Serves 8-10

Pre-heat oven to 180 c 350 F Gas 4

Melt 200g chocolate in a bowl over a pan of barely simmering water, do not let the water touch the bowl and take bowl off the pan once melted to cool for a few minutes.

Using an electric whisk, whisk together the egg yolks, caster sugar and vanilla in a large bowl until creamy and thick and then stir in the cooled melted chocolate.

Whisk the egg whites in a clean bowl with an electric whisk until you form stiff peaks and then gradually fold the egg whites into the mixture with a rubber spatula.

Spread the roulade mixture onto the prepared tin and bake for 15-20 minutes until risen and firm but don’t over cook it. You don’t want this roulade to be dry.

Place a clean tea towel over the cooked roulade. Wring out a second tea towel in hot water and place it on top of the first tea towel. Leave the covered roulade in its tin until it is cold.

While the roulade is cooling, you can make the curls with the remaining 50g of chocolate.When the roulade is cold, sieve icing sugar and cocoa powder over a large piece of baking parchment, turn the roulade out onto this paper and peel away the original lining paper.

To make the filling, whip the marscapone and icing sugar to soft peaks then mix in the lemon curd and zest.

Trim off the edges from the roulade just before you spread your filling over it leaving approximately 1cm around each edge.

To roll the roulade up, start at the short end nearest yourself and roll it away from you, using the paper underneath it to help you form the round shape. It will crack but go with it!

Dust the roulade with more icing sugar through a sieve then finish with the curls and lemon zest. Use a wide fish slice to move the roulade onto your presentation plate and a hot serrated knife to cut slices from the roulade.

  • The Chococo cookbook is published by Rylands Peters & Small.