The ultimate roulade. If you don’t trust me, just try it.
- Yield: 12 Servings
- 200 g dark chocolate, broken into pieces
- 60 ml water
- 5 extra large eggs, separated
- 200 g castor sugar
- 250 ml whipping cream
- 400 g fresh raspberries
- icing sugar, for dusting
How to Make It
- Preheat the oven to 180 °C and line a Swiss roll pan with greaseproof paper. To make the Roulade
- Melt the dark chocolate with the water in a glass bowl positioned over a saucepan of simmering water. When the chocolate is completely melted remove from the heat and set aside to cool. Whisk together the egg yolks and sugar until thick, pale and fluffy. Mix in the melted chocolate.
- Whisk the egg whites to the stiff peak stage. Fold one-third of the egg whites into the chocolate mixture until fully incorporated, and then fold in the remaining egg whites.
- Pour the mixture into the prepared pan. Bake for 10–12 minutes or until a metal skewer inserted into the centre comes out clean and the roulade is crisp on the outside. Set aside to cool. Cover the cake with baking paper and turn out onto a clean tea towel. Assembling and Rolling
- Whip the cream and spread over the whole cake, leaving a 1 cm frame clear around the edge. Scatter with fresh raspberries and roll up the cake using the baking paper. (You can roll it either way depending on how many servings you need.)