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Sunday, December 30, 2012,9:51 PM by
J.Sujatha

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CHOCOLATE ROULADE WITH RASPBERRIES AND MILK CHOCOLATE CREAM

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • The Roulade : In a large bowl, whisk egg yolks and sugar until thick and pale. In another bowl, whisk egg whites to soft peaks.
  • Fold whites into egg yolk mixture with the cocoa. Pour mixture into tin and level.
  • Preheat oven to 190°C / 375°F / gas mark 5. Grease a 9x13-inch Swiss roll tin and line with baking parchment.
  • Bake for about 15-20 minutes. Cool for 5 minutes in tin. Turn out onto a sheet of baking parchment and peel off lining paper.
  • Roll up with the parchment inside and place on a wire rack to cool.
  • Chocolate Cream: In a pan bring créme fraîche to the boil and remove from heat.
  • Stir in chopped chocolate and leave until melted. Add vanilla and beat well until smooth.
  • Allow to cool until thickened and then whisk until light and creamy. Unroll roulade, discard paper and spread half of the chocolate cream.
  • Scatter most of the raspberries over the cream, reserve few.
  • 10Roll up roulade and spread with remaining chocolate cream. Decorate with raspberries, chocolate shapes and milk chocolate.

INGREDIENTS

The Roulade

  • 6 large eggs, separated
  • 150 grams granulated sugar
  • 50 grams unsweetened cocoa powder, sieved

The Chocolate Cream and Decoration

  • 250 grams milk chocolate, chopped
  • ½ teaspoon vanilla essence
  • 150 grams full-fat créme fraîche
  • 150 grams fresh raspberries
  • Chocolate shapes and grated white chocolate, to decorate

6 comments for “Chocolate Roulade with Raspberries and Milk Chocolate Cream”

  • Posted Monday, February 13, 2023 at 5:19:07 AM

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