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  • Desserts & Baking

    Chocolate Velvet Roulade

    Not your average roulade!

    23 December 2014

    Makes 1 roulade

    • 70g self-raising flour
    • 30g cocoa powder
    • 120g caster sugar
    • 4 eggs, separated

    FOR THE FILLING

    • 100g cream cheese, softened
    • 100g caster sugar
    • 1 cup cream, whipped
    • 1 cup raspberries, plus extra to decorate
    • 1 sugar candy cane, crushed
    • Icing sugar for dusting

    1 Preheat the oven to 200°C. Line a Swiss-roll tin with baking paper. Sift together the flour and cocoa, add the caster sugar and stir to combine. Place the egg yolks in a heatproof bowl, place the bowl over a pot of simmering water (ensure that the bowl is suspended above, not in, the water), beat with an electric beater until the mixture is thick and pale, about 3 minutes, set aside. Place egg whites in a bowl; whisk until firm. Fold egg white into the egg yolks and gently stir in the dry ingredients.
    2 Pour mixture into the prepared tray and bake for 10–12 minutes. Remove baking tray and invert onto a tea towel, cover with a damp, tea towel. Allow to rest for 5 minutes, remove baking paper and then roll up and allow to cool.
    3 For the filling: Place the cream cheese and sugar in a bowl, whisk until combined, gently stir through the cream and fold through the raspberries.
    4 Unroll roulade and spread with the filling, roll up again and place on a serving platter, top with extra raspberries, crushed candy cane and dust with icing sugar. Slice and serve.

    Words and image: Fairlady magazine

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