Triple-Chocolate Arctic Roll Recipe

triple-chocolate arctic roll recipe
Tuesday, November 8, 2016

Tags: dessertsbakingchocolate recipes

Image and recipe courtesy of

If you’re a fan of sinfully tasty desserts, then we’ve got the ultimate recipe for you!

This triple-chocolate arctic roll recipe combines smooth chocolate ice-cream, spongy chocolate Swiss roll, a sprinkling of crunchy Lunch Bar chunks, and a decadently rich chocolate sauce.

Are you ready to send your taste buds straight to seventh heaven? Chocoholics pay attention! We’re about to show you how to make the dessert of dreams.


Try Out This Wonderfully Tasty Triple-Chocolate Arctic Roll Recipe

What you’ll need:

25 x 30cm Swiss roll pan, baking paper and tin foil.


  • 3 eggs
  • ½ cup caster sugar
  • A handful of caster sugar to dust
  • ½ cup plain flour
  • ¼ cup cocoa powder
  • 1 litre chocolate ice-cream
  • 3 Cadbury Lunch Bars
  • 100g dark chocolate, finely chopped
  • 125ml pouring cream

* Serves: 8


Step One

Begin with the prep-work: Preheat your oven to 180°C, then grease and line your Swiss roll pan with baking paper.

Step Two

Add the sugar and eggs together in a medium-sized bowl, and mix this with an electric beater until the consistency becomes light and creamy. Then combine the flour and cocoa together in a separate bowl. Sift this over the egg mixture, and gently fold it in. Pour the sponge mix into your Swiss roll pan and leave it to bake in the oven, for around 15 minutes.

Step Three

In the meantime, place a 30cm sheet of baking paper onto a clean surface and dust it with a handful of caster sugar. Once 15 minutes is up, take the hot sponge out of the oven and turn it over onto the dusted baking paper. Now roll the sponge widthwise in the baking paper. Tie the sponge up to ensure it stays rolled, and set it aside to cool.

Step Four

After the roll has cooled, lay a 30cm sheet of tin foil out on your work surface, and carefully unroll the sponge on this (make sure you remove the baking paper). Place 2 Lunch Bars at one end of the roll and then cover the flattened sponge with a generous layer of chocolate ice-cream. Now roll the sponge up again, cover it with tinfoil, and place it in the freezer for approximately 6 hours.

Step Five

To make the sauce, you’ll need to mix the chocolate and cream in a small saucepan, over a medium-low heat. Stir this continually, until the chocolate melts and the mixture is smooth.

Step Six

Cut the remaining Lunch Bar up, into small chunks. Take your triple-chocolate arctic roll out the freezer and remove the tinfoil. Now it’s time for the finishing touches: Place the roll on a serving plate and decorate it with a drizzle of chocolate sauce and a sprinkle of crunchy Lunch Bar chunks.


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