INGREDIENTS

BASE

  • 180 grams of egg yolks
  • 75 grams of sugar
  • 270 grams of egg whites
  • 130 grams of sugar
  • 115 grams of flour
  • 35 grams of cocoa powder

MOUSSE FILLING

  • 460 grams of dark chocolate (78%)
  • 125 ml cream
  • 125 grams of sugar
  • 240 grams of egg yolks
  • 825 ml cream
  • 300 grams of fresh raspberries
  • 75 grams of sugar

GLAZE

  • 6 gelatine sheets
  • 220 ml water
  • 180 ml cream
  • 270 grams of sugar
  • 50 grams of cocoa powder
  • 200 grams of apricot jam (sifted)

CHOCOLATE ROULADE

Roulade bottom

Whip the egg yolks with 65 grams of sugar until light and fluffy. In another bowl whip egg whites with 130 grams of sugar until stiff peaks form - adding the sugar slowly.

Combine both mixtures.

Sift the cocoa powder and flour into a bowl – fold slowly into the egg mix. Spread the mixture in a 1 cm layer on a baking sheet and bake at 230°C for about 4 to 6 minutes – until the roulade base is cooked. Turn out onto baking paper drizzled with sugar, and cover with a moist towel.

Dark chocolate mousse filling

Melt the chocolate in a bain marie until “finger warm”. In another bowl bring 125 ml cream and sugar to the boil.

Pour the hot cream into the chocolate and stir. Let it cool. Whip the egg yolks until light and fluffy. Pour the cooled chocolate mix into the egg yolks. Whip 825 ml  cream until light and fluffy and fold it gently into the chocolate mix. Now the chocolate mousse is ready to be spread out on the chocolate roulade base.

Mix the fresh raspberries with 75 grams of sugar. After blending, spread them across the roulade base.  Spread the chocolate mousse evenly on top of the raspberry layer and carefully roll into a classic roulade. Refrigerate for a couple of hours.

Cocoa glaze

Boil the cream and water. Mix the sugar and cocoa powder together and add to the boiling cream.  Simmer gently for 40 minutes, stirring regularly until thickened. Remove from the heat and add the gelatine that has been softened in cold water. Mix in the sifted apricot jam and stir for about 4 minutes.

Let the glaze cool to about 35°C and pour over the roulade. Tip: If the glaze gets too hard – heat it carefully in a microwave.