This decadent chocolate roulade is rich but surprisingly light. This also means the cake can crack slightly when it’s rolled, but that’s just proof that it’s flourless. If you find it very difficult to shape, wrap in plastic and refrigerate and then mould into shape.
1.Pre-heat the oven to 180°C. Grease and line the base of a 25cm x 30cm Swiss roll pan. In a medium heatproof bowl, stir chocolate, water over a pan of simmering water until the chocolate is melted.
2.In a small bowl, beat the egg yolks and sugar with an electric mixer about 5 minutes or until thick and creamy. Stir the egg mixture into the chocolate mixture.
3.In a small, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold the egg white, in 2 batches, into the chocolate mixture. Spread the mixture into the prepared pan and bake in pre-heated oven about 10 minutes or until the top is firm to touch.
4.Meanwhile, place a large sheet of baking paper on a wire rack and sprinkle the baking paper with the extra caster sugar.
5.Turn the cake out onto the prepared baking paper, remove the baking paper and stand the cake, upside down, until cold.
6.In a small bowl, beat cream with an electric mixer until firm peaks form. Spread the cream over the cake, then sprinkle evenly with the raspberries. Roll up the roulade from the long side, using the paper to lift and guide the roll.
7.Refrigerate at least 30 minutes before serving.
If the roulade is cracked or badly shaped, refrigerate a few hours or until it is firm, then gently press the sides of the roll into a round shape. It can also be wrapped firmly in plastic wrap to keep its shape.