Chocolate and raspberry roulade
This divine melt-in-the-mouth roulade has a rich dark chocolate sponge filled with sweet white chocolate cream. It's easy to make but looks and tastes sensational!
- 200g (7oz) plain chocolate, broken into pieces
- 150g (5oz) caster sugar
- 5 medium eggs, separated
- 100g (4oz) white chocolate, broken into pieces
- 284ml carton double cream
- 2tbsp icing sugar, to dust
- White chocolate curls and fresh raspberries to decorate
For the best flavour, use a good-quality plain chocolate with at least 70 per cent cocoa solids - some are labelled 'luxury' or 'continental'
- Preheat oven to Gas 4/180°C/350°F. Line a 33 x 23cm (13 x 9in) swiss-roll tin with baking parchment. Melt the plain chocolate in a bowl over a pan of simmering water. Whisk sugar and egg yolks in a bowl for 3-4 mins until very thick. Fold in chocolate. In a separate bowl whisk egg whites until stiff.
- Beat 2tbsp of egg whites into the chocolate mixture then fold in remainder. Pour mixture into tin. Bake for 15-20 mins until risen and just firm to the touch. Sift icing sugar on to a large sheet of greaseproof paper. Turn out the roulade on to the paper and cover with a clean, damp teatowel. Leave to cool.
- Melt white chocolate in a pan over simmering water. Cool for 5 mins. Whip cream until peaking then fold in the melted chocolate. Remove the baking parchment from roulade. Spread over chocolate cream. Using the paper as a guide, roll up roulade from one short end. Decorate with chocolate curls and raspberries.