CHOCOLATE ROULADE WITH STRAWBERRIES AND ALMONDS

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 and flaked almonds. 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.
• Roll up roulade and dust with icing sugar.