Serves 6
Ingredients
BASE
4 eggs, separated
3 tablespoons caster sugar
125g (5 rows) Cadbury® Dark Cooking Chocolate, melted
2 tablespoons orange juice
FILLING
1 punnet strawberries
1 tablespoon icing sugar
125ml cream, whipped
SAUCE
1 punnet fresh raspberries (or 300g frozen)
2 tablespoons water
1 tablespoon icing sugar
1 tablespoon orange flavoured liqueur
Method
- Preheat the oven to 180°C. Whip the egg whites with half the sugar until stiff
- Whip the egg yolks with the remaining sugar until thick and pale
- Fold the melted chocolate into the egg yolk mixture. Stir in the orange juice, then fold in the stiff egg whites.
- Pour the mixture into a lined swiss roll pan. Bake for 15-20 minutes or until set.
- Turn onto a sheet of baking paper. Starting with a short edge, roll up firmly incorporating the paper. Chill for at least 30 minutes.
- Make the filling by finely chopping the strawberries. Sprinkle with the icing sugar, then fold through the whipped cream.
- Carefully unroll the base. Remove the paper and spread the prepared filling over the surface. Re-roll. Dust with some icing sugar.
- Purée the raspberries for the sauce, then bring the purée, water and icing sugar to the boil. Remove from the heat, add the orange flavoured liqueur and chill until required.
- To serve, divide the sauce between individual serving plates and place two slices of roulade on each plate. Top with extra fresh berries.