Chocolate and raspberry roulade
- Egg whites - 5
- Icing sugar - 110g plus 1 tbsp for the filling
- Caster sugar - 40g
- Cornflour sieved - 2 tsp
- Cocoa powder - 1 tbsp
- Double cream - 200g
- Vanilla pod, split, seeds scraped out - 1
- Raspberries pureed - 200g
- Dried cranberries - 200g
- Chocolate sauce
- Dark chocolate - 100g
- Unsalted butter - 15g
- Honey - 1 tbsp
- Milk - 65 ml
1. Preheat the oven to 150C/300F/Gas 2. Grease and line a 33cm x28cm/15in x11in Swiss roll tin with silicone or grease proof paper.
2. Place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Gradually add the sugars until stiff peaks forms and the mixture is glossy. Whisk in the cornflour and cocoa until well combined.
3. Spoon the mixture into the tin and gently smooth the surface with a palette knife. Bake in the oven for one hour. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean, the cake is ready.
4. Whisk the whipped cream, icing sugar and vanilla seeds in a bowl until soft peaks form when the whisk is removed.
5. Dust a large piece of grease proof paper with icing sugar. Turn the roulade out onto the paper and peel off the lining paper. Trim the two long edges. Spoon over the raspberry purée, then the cream and finally the cranberries. Roll up using the sheet of greaseproof paper to help you lift the meringue.
6. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through.
7. Place the roulade onto a plate and drizzle chocolate sauce. Let it cool in the fridge, then slice into thick pieces.