Chocolate and Raspberry Roulade



Despite this not being the most aesthetically appealing dessert ever, when I made this as at Easter for my whole family it went down a treat!

Although it was a very tasty roulade, the whole thing was a nightmare to make and a nightmare overall. The sponge was the hardest thing I’ve ever had to make and as it cooked, it was evident that it was not going to be an easy sponge to roll- the corners rose up off the bottom of the tin which, at the time, completely threw me. Eventually I ended up squishing the sponge thus forcing it to flatten.. In addition to this, the sponge was an almost paste making it near impossible to mix with a mixer let alone fold in egg whites.

However, it was such a good recipe I would still recommend you to make it if you want to create a roulade like no other. Hope you enjoy making this.

Butter, for greasing
175g dark chocolate, roughly chopped
175g caster sugar
6 eggs, separated
1 tsp vanilla paste
2 tbsp cocoa powder, sifted

50g caster sugar
50ml water
300ml double cream
50g icing sugar
500g fresh raspberries, plus extra to decorate

Preheat the oven to 180C/Gas 4. Lightly grease a 38x28cm baking tray and line with baking paper. To make the sponge, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool for a few minutes.

In a large bowl, whisk together the sugar and egg yolks using an electric hand whisk until pale and creamy. Add the vanilla paste and cooled chocolate and stir until smooth. In a large, clean, dry bowl, whisk the egg whites to stiff peaks. Stir a large spoonful into the chocolate mixture, mixing gently, then fold in the remaining whites. Fold in the cocoa powder.

Spoon the mixture into the prepared tray and gently level the top using a palette knife. Bake in the oven for 18-20 minutes, or until firm to the touch. Place a sheet of nonstick baking paper on top of the sponge, then put a clean, damp tea towel on top of the paper. Leave to cool completely.

Meanwhile, make a syrup. Mix 25g of raspberries and 25g of jam sugar in a saucepan with 2tbsp lemon juice to make a runny like jam. Put the caster sugar and water into a different small saucepan and heat gently until the sugar has dissolved. Boil for 2 minutes, then turn off the heat and leave to cool completely before stirring in the raspberry jam.

To assemble the roulade, whip the cream until it just holds its shape. Dust a large piece of non stick baking paper with some of the icing sugar, then turn out the roulade onto it and peel off the lining paper. Brush the raspberry syrup over the cooled sponge, then spread over the whipped cream and cover with the raspberries, pushing them into the cream slightly. Starting from a long edge, roll up the sponge like a Swiss roll. Roll tightly to start with and use the paper to help you roll it up. The roulade may crack when you do this, but that’s part of its charm. Chill in the refrigerator for at least 4 hours.

6 To serve, trim the ends of the roulade and place on a serving plate. Dust generously with the remaining icing sugar and serve with extra raspberries.



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