'Let it Snow' Chocolate Roulade

Food Photography Photographer London UK Chocolate Raspberry Roulade Cake

Serves 10


a knob of butter for greasing
270g plain chocolate (70% cocoa solids)
6 free range eggs, separated
225g caster sugar
600ml double cream
170g punnet of fresh raspberries
1 jar black cherries in kirsch
icing sugar to decorate

you will need a swiss roll tray
350mm x 250mm


Preheat the oven to 180°C.
Grease the swiss roll tray with butter and line with a piece of greaseproof paper slightly larger than the tin. Now lightly grease the paper. Take 170g of the chocolate and melt over a bain marie. Remove from the heat and cool slightly. In a large bowl, beat the egg yolks with the sugar to a ribbon consistency. When ready, stir in the cooled chocolate. 
In a separate bowl, whisk the egg whites until they form soft peaks. Carefully fold them into the chocolate mixture, keeping as much volume as possible.
Pour the sponge mix into the swiss roll tray and bake for 15-20 minutes. It should be firm and springy to the touch. 
Run a clean tea towel under cold water and wring it out. When the sponge has cooled a little, place the tea towel over the sponge for 10 minutes. Remove the tea towel and leave the sponge covered in a cool place overnight.
When ready to assemble, sieve icing sugar over a fresh sheet of greaseproof paper a little larger than the tin. Turn the sponge onto the paper and peel off the piece of greaseproof now on top. Trim the long edges of the sponge with a knife.
Whip the cream to soft peaks and spread over the sponge with a palette knife, reserving some to decorate the top of the roulade. Melt the remaining chocolate the same way as before. Scatter some raspberries and drained cherries over the cream followed by a generous drizzle of chocolate. Lift the greaseproof paper at the short side and gently roll the sponge into a log. It may crack in places but don't worry, this all adds to the character...
Transfer onto a platter and spoon the rest of the cream on top of the roulade. Place more cherries and raspberries on the cream and drizzle over the rest of the cooled chocolate. Finish with a light dusting of icing sugar.
There you go...Have a lovely Christmas!