Prue’s chocolate mini rolls recipe on The Great British Bake Off 2017

Prue’s chocolate mini rolls with buttercream, test the contestants in the technical challenge on The Great British Bake Off 2017.

The ingredients for the sponge are: 60g cocoa powder, 30g butter, 1 tsp vanilla extract, 4 tbsp boiling water, 6 large eggs and 150g caster sugar.

For the filling: 150g butter, softened, 300g icing sugar and 1 tsp peppermint essence.

To finish: 200g plain chocolate, 70% cocoa solids, 200g milk chocolate and 100g white chocolate.

See recipes from Prue in her book titled: Leiths Cookery Bible, available from Amazon now.