No one can resist chocolate treats – and this doubles up as a delicious dessert or cake to serve with a cuppa. Amazingly – it freezes well. So even if you haven’t dared make one before – here’s how to give it a go!
SERVES 8 – PREP 20 MINS – COOK 25 MINS
6 large eggs, separated
175g golden caster sugar
300ml double cream
1tbsp icing sugar
1tsp vanilla extract
100g chocolate curls
Frosted holly leaves
1 Heat oven to 180c, Gas 4. Grease and line a 38x26cm Swiss roll tin with baking parchment. Put the chocolate, broken into squares into a heatproof bowl with the Dissarano. Melt over a pan of gently simmering water.
2 Meanwhile, whisk the egg whites in a clean, grease free bowl until softly peaking. In a separate bowl whisk together the egg yolks and sugar with an electric mixer until pale and thick.
3 Stir the chocolate mixture off the heat until smooth, then beat into the egg yolks.
4 Gently fold in the egg whites to combine. Pour the mixture into the prepared tin and bake for 25 mins until just firm.
5 Remove the roulade from the oven, leave to cool in the tin, covered with a clean damp tea towel.
6 Whisk the cream with the icing sugar and vanilla extract, until it just holds it’s shape.
7 Lay out a sheet of baking parchment, upturn the roulade onto the paper. Trim off the edges to neaten. Spread the cream over the roulade and sprinkle over the raspberries. Roll up the roulade tightly, lifting the paper, to help,
TO SERVE: Decorate with chocolate curls and frosted holly leaves.
TO FREEZE: Put onto a foil lined rectangular piece of card and double wrap in cling film. Defrost for 2 hours before serving and decorate with chocolate curls.
FOOD ED TIP: To make large chocolate curls, pour a thin layer of melted cooking chocolate onto a marble slab. When just set push a wallpaper stripper, or large knife along the chocolate until it ripples and curls.
MONEYSAVER: Use water instead of Dissarano to melt with the chocolate, or any other liqueur or spirit you have in stock, such as brandy, Southern Comfort or rum.