A while ago I first tried to make a chocolate roulade and it turned out really well so I decided to make another one with raspberries in. My parents are going out tonight so I made this for them to take with them. I hope you enjoy this recipe and please keep sending us your photos.
Ingredients:
6 eggs, separated
175g of caster sugar
2 tbsp of cocoa powder
300ml of double cream, whipped
icing sugar, to dust
handful of raspberries
Method:
1. Preheat the oven to 180C/160C fan/gas 4. Line a baking tray 33x23cm roulade tin with baking parchment. Put the chocolate in a glass bowl and slowly melt over a pan of simmering water. Make sure that the water doesn't touch the bottom of the glass bowl. Then take off the heat and set aside
2. Separate the eggs and put the egg whites in a big bowl. Then whisk until they are in soft peaks and you can hold the bowl above your head and they won't fall out.
4. Make sure that it is well folded and then carefully mix in the cocoa powder trying not to knock out any air. Carefully pour the mixture into the lined tin and pop in the oven for 20-25mins.
5. Remove from the oven and then leave to cool completely. Tip the roulade out onto some baking parchment that is dusted with icing sugar.
6. Whip the cream until it can just about hold its shape a then spread onto the roulade making sure not to spread to close to the edges. Then scatter the raspberries all over the cream. Make a cut that goes half way through the sponge and then begin to do a tight roll. If it cracks don't worry, this is part of the beauty of the roll.
7. The pop on a plate and it is ready to serve.
Hope you enjoyed this recipe., Please tag us on your pictures.
Thank you
Xx.
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