Chocolate raspberry roulade recipe
 This chocolate and raspberry roulade is still creamy and delicious, but not too heavy a pudding. It is the perfect way to finish off a festive feast. butter, for greasing7 medium free-range eggs, separated140g/5oz caster sugar65g/2¼oz cocoa powder butter, for greasing 7 medium free-range eggs, separated 140g/5oz caster sugar 65g/2¼oz cocoa powder 200ml/7fl oz double cream75ml/2½fl oz crème fraiche100g/3½oz raspberries40g/1½oz dark chocolate 200ml/7fl oz double cream 75ml/2½fl oz crème fraiche 100g/3½oz raspberries 40g/1½oz dark chocolate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter. Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated.In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time. Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool. Turn the Swiss roll out on to a sheet of baking paper. Whisk the double cream, then fold in the crème fraiche. Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides.Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water. Drizzle the chocolate over the top of the cake. Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter. Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter. Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated. Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated. In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time. Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool. In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time. Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool. Turn the Swiss roll out on to a sheet of baking paper. Whisk the double cream, then fold in the crème fraiche. Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides. Turn the Swiss roll out on to a sheet of baking paper. Whisk the double cream, then fold in the crème fraiche. Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides. Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water. Drizzle the chocolate over the top of the cake. Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water. Drizzle the chocolate over the top of the cake.