Name: Chocolate and raspberry roulade recipe
Cook time: 55 min
Yield: Serves: 8
Ingredients: 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

By GoodtoKnow

published 16 August 2007

in Recipes

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!

Ingredients

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

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Method

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.

Top Tip for making Chocolate and raspberry roulade

For the best flavour, use a good-quality plain chocolate with at least 70 per cent cocoa solids - some are labelled 'luxury' or 'continental'

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