Paul Hollywood’s Chocolate and Raspberry Roulade

Paul Hollywood’s Chocolate and Raspberry Roulade

This decadent chocolatey dessert is both sumptuously rich and light as a feather. It’s the ultimate crowd pleaser, and made without flour, so is naturally gluten free!

Makes: 1
Difficulty: Needs skill
Baking Time: 25 mins
  • GF
  • Ingredients
  • Method
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Step 1
For the roulade, heat the oven to 180°C/160°C fan/350°F/Gas 4. Grease and line the Swiss roll tin.

Step 2
Melt the chocolate in a bowl set over a pan of gently simmering water, stirring until smooth. Remove the bowl from the heat and leave to cool slightly.

Step 3
Using an electric mixer, whisk the egg yolks and sugar until the mixture is pale, thick and mousse-like, and leaves a ribbon trail when you lift the whisk.

Step 4
In a separate, clean, grease-free bowl, whisk the egg whites until they are stiff but not dry (you should be able to turn the bowl upside down and the egg white not fall out).

Step 5
Pour the chocolate mixture into the egg yolk mixture and fold together. Add one large spoonful of egg whites to the mixture and fold in to loosen.

Step 6
Carefully fold in the remaining egg whites, then sift the cocoa powder over the top and fold in.

Step 7
Pour into the prepared tin and tip the tray so that the mixture flows into all four corners of the tin and is level.

Step 8
Bake for 20-25 minutes until risen and slightly crisp. Remove from the oven and leave in the tin to cool on a wire rack.

Step 9
Lay a sheet of baking paper 35cm long on the work surface and sprinkle with icing sugar. Turn the roulade out onto the paper and lift off the tin. Peel away the baking paper.

Step 10
For the filling, whisk the cream, icing sugar and vanilla paste to soft peaks. Cut the raspberries in half, reserving 7 whole raspberries for decoration.

Step 11
Spread the roulade with ⅔ of the whipped cream, leaving a 2cm border around the edge. Arrange the raspberry halves evenly over the cream.

Step 12
Using a sharp knife make a shallow cut 2cm in from one of the short ends then, using the paper to help, gently roll up (from the cut end) like a Swiss roll. It is normal for the roulade to crack a little.

Step 13
Roll until the join is underneath, then transfer to the serving plate. Spoon the remaining cream into a piping bag fitted with a large star nozzle and pipe a line of cream along the top of the roulade. Arrange the whole raspberries on top of the cream and decorate with sprinkles.