Chocolate and raspberry roulade recipe

788 ratingsRate
  • Serves 12
  • 20 mins to prepare and 25 mins to cook
  • 245 calories / serving
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ChocRoulade

Grease a baking parchment and line a 23x33cm Swiss roll tin. Preheat the oven to Gas 4, 180°C, fan 160°C.

Melt the chocolate over a pan of gently simmering water.

Place the egg whites in a large grease-free bowl and using an electric whisk, whisk them until they form soft peaks. Set aside.

Place the egg yolks and sugar in a large bowl and stand it over a pan of simmering water. Whisk until the eggs are fluffy and thick enough to leave a trail when the whisk heads are lifted from the mixture. Stir in the chocolate then gently fold in the egg whites.

Pour into the prepared tin and bake for 20-25mins or until the centre springs back when lightly touched with your finger.

Whilst the cake cooks, lay a sheet of baking parchment out on the work surface and sprinkle with a little caster sugar. Tip the roulade out onto the paper, carefully peel away the lining paper, trim the edges then cover the roulade with a clean, damp tea towel. Leave to cool.

Whip the cream and icing sugar until it forms soft peaks, gently fold in half the raspberries. Spread the cream mixture over the roulade, scatter over the remaining raspberries, then starting from one of the narrow ends, carefully roll up the roulade using the paper to help. Transfer to a serving plate and dust with a mixture of icing sugar and cocoa.

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  • Ingredients

  • 100g plain chocolate with 60% cocoa solids
  • 4 medium eggs, separated
  • 100g caster sugar plus a little for sprinkling
  • For the filling

  • 300ml double cream
  • 2tbsp icing sugar
  • 225g raspberries
  • icing sugar to dust
  • cocoa powder to dust
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  • Calories
    245
    13%
  • Sugar
    17g
    19%
  • Fat
    18g
    26%
  • Saturates
    10g
    50%
  • Salt
    0g
    1%
of an adult's Reference Intake daily amount.
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