PREPARATION
Preparation time
15 - 30 min
Total Time
1hr10
- 1Sponge biscuit: beat the egg whites with a pinch of salt until they form firm peaks.
- 2Add the sugar and continue beating until the egg whites are shiny.
- 3Melt the chocolate.
- 4Using a wooden spatula, carefully fold in the melted chocolate, egg yolks and flour into the egg whites.
- 5Spread the mixture (about 1cm thick), creating a rectangular shape, on a baking tray lined with baking paper.
- 6Bake: about 10 minutes in the middle of the oven preheated to 180°C. Take out from the oven.
- 7Turn out the sponge biscuit with the paper onto fresh baking paper, roll up carefully. Cover with a cloth, cover and cool down.
- 8Filling: set aside about 50g of the raspberries. Whip the cream until stiff, then add the icing sugar. Set aside about 3 tablespoons of whipped cream.
- 9Mix about half of the Cailler Cocoa Drops Dark & Milk 61% with the rest of the raspberries into the whipped cream.
- 10Spread the sponge cake with the raspberry cream, leaving a rim of approx. 2 cm free all around, roll up well from the narrow side.
- 11Spread the remaining cream, raspberries and Cailler Cocoa Drops Dark & Milk 61% on the roulade, then refrigerate for about 30 min. before serving.
TOP TIP
One can also use frozen raspberries or blueberries instead of the fresh raspberries.
Difficulty
