Preheat oven to 180. Line a swiss roll tin with baking paper.
Beat 5 eggs and 100g caster sugar 5mins until thick. Sift 60g flour and 40g cocoa and fold with 1 tsp vanilla. Spread in tin and bake 12-14mins. Turn out onto baking paper sprinkled with sugar. Cool a little then roll up with paper. Cool.
Put 200g fresh or frozen raspberries, 75g caster sugar and 2 tb water ina pan and cook 7-10mins. Put 400g choc in pieces and 20g butter in a bowl. Heat 450g double cream until almost boiling and then pour over chocolate. Leave 5mins then whip until light. Transfer 1/3 to a bowl and whisk in 118 ml cream. Set aside as icing.
Unroll sponge and spread with creamy a ganacje, then spoon raspberries and reroll. Ice with remaining ganache and dust with icing sugar.
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