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Chocolate roulade with raspberry cream
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Prep Time:
185 minutes
Cook Time:
30 minutes
Total Time:
215 minutes
Indulge in rich chocolate roulade paired with warm dark chocolate sauce, mixed berries, and fresh figs.
Ingredients:
  • 200g dark chocolate, coarsely chopped
  • 60ml water
  • 1 tsp instant coffee
  • 6 Free Range Eggs, separated
  • 110g caster sugar
  • 10.00 gm cocoa powder
  • Mixed berries, to serve
  • Thinly sliced fig, to serve
  • 150g frozen raspberries
  • 40g icing sugar mixture
  • 250g mascarpone
  • 125ml thickened cream
  • 50g dark chocolate
  • 80ml thickened cream
  • 16.00 gm brown sugar
  • 20.00 ml Frangelico liqueur (optional)
Instructions:
  • Preheat your oven to 180C. Grease a 24cm x 30cm Swiss roll pan and line it with baking paper, ensuring the paper overhangs on the long and short sides.
  • Melt the chocolate with water and coffee in a heatproof bowl over simmering water. Stir occasionally with a metal spoon until smooth.
  • In a large bowl, use an electric mixer to whisk the egg yolks and sugar until thick and pale. Gently fold in the coffee mixture until just combined.
  • Whisk egg whites in a clean electric mixer until soft peaks form. Gently fold half of the egg whites into the coffee mixture until just combined. Repeat with the remaining egg whites. Pour the mixture into the prepared pan and smooth the surface.
  • Bake for 20 minutes or until dry to the touch. Let cool for 5 minutes, then cover with a piece of baking paper and allow to cool completely for 30 minutes.
  • To prepare the raspberry cream, mix raspberries and 1 tablespoon of icing sugar in a small saucepan over medium heat. Gently crush with the back of a wooden spoon, then bring to a simmer. Stir and cook for 3 minutes until slightly thickened. Strain through a fine sieve into a jug and chill in the fridge.
  • Use an electric mixer to whip the mascarpone, cream, and remaining icing sugar until stiff peaks form. Gently fold in the raspberry mixture until just marbled through.
  • Uncover the cake and lay a large piece of baking paper on a clean work surface. Dust the paper evenly with cocoa powder. Transfer the roulade onto the cocoa-dusted paper, remove the top baking paper, and spread the cream mixture evenly over the roulade. Roll up the roulade tightly starting from one short end, using the cocoa-dusted paper as a guide. Wrap the roulade in the baking paper, placing it seam-side down on a baking tray. Chill in the fridge for 2 hours before serving.
  • In a saucepan over low heat, combine the chocolate, cream, sugar, and Frangelico (if using). Stir and cook for 5 minutes until the chocolate melts and the sauce is smooth.
  • Transfer the roulade to a serving platter, generously drizzle with chocolate sauce, and garnish with mixed berries and fig. Serve promptly for the best experience.

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