Another flourless dessert which tastes even better if made the day before a dinner party!
200g plain dark chocolate (55%), roughly chopped
5 eggs, separated into whites and yolks
180g caster sugar
150ml cream, lightly whipped
1 tbsp icing sugar, sieved
100g raspberries, some for filling and some to garnish the plate
sunflower oil, for greasing the tin
Preheat oven to 180°C
- Melt the chocolate in a bain marie (a bowl set over a saucepan of simmering water), leave to cool.
- Using an electric whisk, beat the yolks and the caster sugar for a few minutes until thick and pale (mousse like). Fold in the melted chocolate until marbled looking.
- Whisk the egg whites until stiff peaks form and stir a large metal spoonful into the chocolate mixture, to loosen it. Fold the remaining whites in gently. Spread the mixture evenly onto a lined swiss roll tin and bake for 15 minutes until the top is springy to the touch. Leaving the sponge in the tin, cover immediately with a damp cloth (to prevent the sponge from cracking) until cool.
- Lay a sheet of parchment paper on a work surface and dust with icing sugar. Remove the cloth and turn out the sponge onto the parchment paper. Peeling away the original paper.
- Fold half the icing sugar into the whipped cream, then spread it evenly over the sponge. Scatter over most of the raspberries.
- Starting from the long edge closest to you, roll the sponge up and over. Place the roulade on to a serving dish and dust with icing sugar and decorate with any remaining berries (and or dust with icing sugar).
Brushing a little unscented oil over the tin, before pressing the parchment paper into the tin. This helps the paper to mould to the shape of the tin.