DECADENT CHOCOLATE ROULADE:

INGREDIANTS:

DARK EATING CHOCOLATE ,CHOPPED COARSELY -200 GM
HOT WATER - 60 ML
INSTANT COFFEE POWDER - 1 TEASPOON
EGGS,SEPARATED - 4 NO.
CASTER SUGAR - 165 GM
THCKENED CREAM - 300 ML
RASPBERRIES 150 GM



METHOD:

PREHEAT OVEN TO MODERATE.GREASE 25 CM *30 CM SWISS ROLL PAN;LINE BASE AND LONG SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM ABOVE EGDES OF PAN.

COMBINE CHOCOLATE , THE WATER AND COFFEE POWDER IN LARGE HEATPROOF BOWL.STIR OVER LARGE SAUCEPAN OF SIMMERING WATER UNTIL SMOOTH;REMOVE FROM HEAT.

BEAT EGGYOLKS AND ½ CUP OF THE SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 5 MINUTES OR UNTIL THICK THICK AND CREAMY;FOLD EGG MIXTURE INTO WARM CHOCOLATE MIXTURE.

BEAT EGGWHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;FOLD EGG WHITES,IN TWO BATCHES,INTO CHOCOLATE MIXTURE.SPREAD INTO PREPARED PAN;BAKE,UNCOVERED ,IN MODERATE OVEN ABOUT 10 MINUTES.

MEANWHILE ,PLACE A PIECE OF BAKING PAPER CUT THE SAME SIZE AS SWISS ROLL PAN ON BOARD;SPRINKLE EVENLY WITH REMAINING SUGAR.TURN CAKE INTO SUGARED PAPER;PEEL LINING PAPER AWAY.COOL.
BEAT CREAM IN SMALL BOWL OF ELECTRIC MIXER UNTIL FIRM PEAKS FORM.SPREAD CREAM OVER CAKE;SPRINKLE WITH RASPBERRIES,ROLL CAKE,ROLL LONG SIDE ,BY LIFTING PAPER AND USING IT TO GUIDE THE ROLL INTO SHAPE .COVER ROLL ;REFRIGERATE 30 MINUTES BEFORE SERVING.



TIPS:

CHOCOLATE MIXTURE IS SUITABLE TO MICROWAVE.BE SURE YOU BEAT THE EGGWHITES ONLY UNTIL SOFT PEAKS FORM.OVERBEATING WILL DRY OUT THE EGGWHITES AND MAKE THEM DIFFICULT TO FOLD INTO CHOCOLATE MIXTURE