Chocolate and crushed raspberry roulade
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C and line a baking tray, that has sides about a centimeter high, with parchment. A small swiss roll tin is ideal.
Add the chocolate, the juice and zest into a heavy based saucepan and melt over a low heat. Remove from the heat and stir in half of the sugar and the egg yolks.
Meanwhile beat the other half of the sugar with the egg whites. Whip until they form stiff peaks. Both the bowl and whisk need to be very clean for this, if any fat or grease gets into the mixture the eggs will not fluff up. I wipe down the inside of the bowl with a bit of light vinegar to get rid of any residue that may be there.
Gently fold the egg white mixture into the chocolate mixture making sure to preserve the bubbles. Scoop onto your baking tray.
Bake for about 20 minutes, or until it starts cracking on the top.
Turn the roulade onto a clean damp tea towel and leave it to cool.
Mash the raspberries, sugar and the zest together.
Spread the cream on to the cold roulade leaving about an inch around the sides. Spread the crushed raspberry on top and roll gently when it is still in the tea towel, pulling the towel away with each roll.
Ingredients
For the roulade:
170g dark chocolate, broken into small even pieces
zest and juice of 1 small orange
4 eggs, separated
140g golden caster sugar, divide into two
For the filling:
100g raspberries
50g golden caster sugar
zest of 1 orange
200ml cream, whipped
Method
Preheat your oven to 180°C and line a baking tray, that has sides about a centimeter high, with parchment. A small swiss roll tin is ideal.
Add the chocolate, the juice and zest into a heavy based saucepan and melt over a low heat. Remove from the heat and stir in half of the sugar and the egg yolks.
Meanwhile beat the other half of the sugar with the egg whites. Whip until they form stiff peaks. Both the bowl and whisk need to be very clean for this, if any fat or grease gets into the mixture the eggs will not fluff up. I wipe down the inside of the bowl with a bit of light vinegar to get rid of any residue that may be there.
Gently fold the egg white mixture into the chocolate mixture making sure to preserve the bubbles. Scoop onto your baking tray.
Bake for about 20 minutes, or until it starts cracking on the top.
Turn the roulade onto a clean damp tea towel and leave it to cool.
Mash the raspberries, sugar and the zest together.
Spread the cream on to the cold roulade leaving about an inch around the sides. Spread the crushed raspberry on top and roll gently when it is still in the tea towel, pulling the towel away with each roll.
