Chocolate & Raspberry Roulade
Always popular, this roulade freezes very well.
Raspberries and chocolate are good together, so ad some raspberries to the cream filling if you wish.
For a special occasion, scatter masses of more fresh raspberries around the roulade on the serving platter, it looks stunning!
It will cut into 6 to 8 pieces.
The Roulade Can be filled with cream (but not fruit), and frozen up to two
weeks ahead, or made either on or before the day you serve it.
For the roulade You will need:
- 6 oz, 175 g, plain cooking chocolate
- This to be broken into pieces
- 6 oz, 175 g, caster sugar
- 6 eggs, separated, (please see my section on separating eggs for detailed
- 2 level tablespoons, 30 ml, cocoa, sieved
- This is for the filling
Icing sugar for dusting, Fresh raspberries (optional)
Begin by Pre-heating the oven to gas mark 4, 350 F, 180 c, 160 fan.
Lightly grease a 15 by 11 inch (38 by 28cm) Baking Tray or Swiss
roll tin, and line with non-stick baking parchment, pushing it well up
to the edges and into the corners.
Melt the chocolate slowly and on a very low light in a bowl over a pan of
hot water, or alternatively, in a bowl in the microwave on medium power, checking
it regularly and stirring it well as soon as it begins to melt.
Allow it to cool slightly.
Put the sugar and egg yolks into a clean bowl and use an electric whisk on a high speed until they are light and creamy.
Add the cooled chocolate and stir until evenly blended.
Whisk the egg whites in a large mixing bowl until stiff, but not dry.
Add a large spoonful of the egg white to the chocolate mixture, and then,
using the back of a metal tablespoon, gently fold in the remaining egg
white, then the cocoa.
Spoon the mixture into the prepared tin and very gently level the top surface with a flat bladed knife.
Bake in the pre-heated oven for about 20 minutes until firm to the touch.
Remove from the oven, place a sheet of non-stick greaseproof or parchment paper on top of the roulade, then put a damp tea towel on top of the paper.
This is done to prevent the cake from drying out as it cools.
It will also make it easier to roll.
Set aside until cold.
For the filling, Whip the cream until it just gently holds its shape.
Dust a large piece of non-stick baking parchment with icing sugar.
Turn the roulade out onto it by turning the tin upside down so that the top
surface of the cake is in contact with the icing sugar, and carefully remove
the lining paper from the cake.
Spread with the whipped cream and scatter with raspberries (optional), then
roll up like a Swiss roll, starting with one of the short edges.
Roll tightly to start with and use the support of the paper underneath to help you.
Having the icing sugar will stop the cake from sticking to the paper as you roll.
Don’t worry if it cracks a bit, that is quite normal and part of its charm!
Now, you can dust with a little extra icing sugar before serving or top with yet more whipped cream and raspberries, adding more fruit to the serving platter.