Special Diet

Chocolate and Raspberry Roulade

cook 30 mins
  • butter, for greasing
  • 100 g (3 1/2 oz) plain chocolate, broken into squares
  • 4 large eggs, separated
  • 100 g (3 1/2 oz) caster sugar
  • 50 g (2 oz) self-raising flour, sifted
  • 300 ml (1/2 pint) double cream
  • 300 g (10 oz) raspberries, plus extra to decorate
  • cocoa powder, for dusting
  • Grease and line a 30 x 23 cm (12 x 9 in) Swiss roll tin with nonstick baking paper.
  • Melt the chocolate in a heatproof bowl over a pan of barely simmering water.
  • In a large bowl, beat the egg yolks and sugar until pale and creamy. Stir in the chocolate and flour.
  • Using a clean whisk, beat the egg whites in a separate bowl until stiff peaks form. Carefully fold the whites into the chocolate mixture until well combined.
  • Tip the sponge mixture into the prepared tin and shake to level it. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes, or until the sponge is slightly risen and just firm to the touch.
  • Carefully invert the sponge on to nonstick baking paper. Peel the paper from the base of the roulade and discard. Roll up in the fresh paper.
  • Whip the cream and gently fold in the raspberries.
  • Unroll the roulade and spread over the raspberry cream, leaving a small gap around the edge. Re-roll the roulade (don’t worry about any cracks). Dust with the cocoa powder, decorate with raspberries, and serve immediately.
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