Chocolate and raspberry roulade
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Cooking time: 45 minutes
Standing time: 3 hours
175g caster sugar
6 medium eggs, separated
175g dark chocolate, melted and cooled slightly
15g cocoa powder
200ml double cream, whipped
200g Scottish raspberries
2 tbsp icing sugar, sifted
Fresh holly springs
Fresh red fruits like raspberries or redcurrants
1 Line a Swiss roll tin measuring 30cm x 23cm with non-stick baking parchment and preheat the oven to180C/R4. Place the caster sugar in a large bowl, add the egg yolks and beat with an electric whisk until thick and foamy – this should take roughly 5 minutes. In a separate bowl, whisk the whites until firm and peaking but not dry.
2 Pour the melted chocolate into the egg and sugar mixture and sift over the cocoa powder. Gently stir in with a large metal spoon, taking care not to knock out too much air. Stir in a third of the egg whites then carefully fold in remaining whites.
3 Spoon into the prepared tin, level off the top and bake for 20 minutes until the resulting cake is just firm and a little bit springy when touched. Cool in the tin, place a wire rack on the top to protect the sponge and then cover with a clean, damp tea towel. Allow the cake to rest for a couple of hours or overnight.
4 To assemble, place a large sheet of non-stick baking parchment on the work surface and dust with half of the sifted icing sugar. Turn the sponge out on to the baking parchment, remove the tin and then very carefully remove the paper.
5 Spread the sponge with the whipped cream and scatter over the raspberries. With the long edge nearest to you, score a line down the long side of the sponge about 2cm from the edge. Using the baking parchment to help you, roll up the sponge to make a long roulade. Place on a serving platter with the finished edge on the base.
6 To decorate, sift the roulade with the remaining icing sugar, then arrange the holly leaves and fresh red fruits on top. Serve straight away or store in the fridge until needed.