Recipes

Serves 6
A gooier, but lighter, interpretation of that universal favourite, the chocolate roulade.

4 egg whites
Pinch of salt
250g / 8oz caster sugar
2 tbsp cocoa powder, sifted
250ml / 8floz cream
125g / 4oz raspberries

Pre-heat the oven to 180°C (350°F) Gas 4.

1. Line a 33 x 23 cm (13 x 9 inch) Swiss roll tin with tin foil, dull side up so that the foil stands proud of the edges of the tin by 2.5 cm (1 inch).
2. Make a stiff meringue with the egg whites, salt and sugar.
3. Fold in the sifted cocoa powder. Spread the chocolate meringue in the lined tin and bake for 15-20 minutes when the surface of the meringue should be crisp and firm to the touch – if it isn't, put it back into the oven until it is.
4. Transfer the meringue still in its tin to a wire rack and let cool completely.
5. To turn out and roll up your meringue you will need to be a bit brave! Spread another piece of foil rather larger then the Swiss roll tin over the meringue. Quickly but carefully flip over the tin and tip out the meringue on to the other piece of foil. Carefully peel off the top piece of foil.
6. Whip the cream until it holds its shape. Spread the cream and scatter the raspberries evenly over the meringue. Roll it up like s Swiss roll, starting at the long end and using the paper to help. Finish with a dusting of icing sugar.

Labels: Bread And Cakes