Chocolate Roulade with Chantilly Cream

Directions

• Step 1 For the roulade:
• Step 2 Preheat the oven to 180 degrees Celcius. Line the base of a Swiss roll tin with baking paper and grease.
• Step 3 Place 2 eggs in the bowl of a stand mixer and beat on high speed, slowly adding a tablespoon of the caster sugar at a time. Beat for about 5-8 minutes, or until the mixture is pale, thick and the sugar is well incorporated. It will have the consistency of a thick-shake.
• Step 4 Whisk in the milk on a low speed.
• Step 5 In a separate bowl, sift the flour and cocoa powder together.
• Step 6 Remove the bowl from the stand mixer and gently fold the dry ingredients into the egg mixture a third at a time. Use a rubber spatula and work slowly in a figure-eight motion, trying not to knock out too much air. Be patient – the mixture will start off mottled before becoming an even chocolate colour.
• Step 7 Pour the mixture into the prepared tin and level the surface with a rubber spatula. Make sure the mixture reaches the edges of the tin.
• Step 8 Bake for 12-15 minutes on the centre shelf of the oven. The sponge is ready when it has risen and is just firm to touch.
• Step 9 Immediately turn out the sponge on a piece of baking paper that has been sprinkled with icing sugar. Gently remove the top lining paper.
• Step 10 Turn the short edge of the sponge towards you and score a line 2 cm in from the edge with a sharp knife, then carefully roll up the sponge, as tightly as possible, while it is still hot.
• Step 11 Allow the sponge to cool for 30 minutes, seam side down.
• Step 12 For the Chantilly cream:
• Step 13 Chill a hand whisk and medium-sized bowl in the fridge for at least 10 minutes.
• Step 14 Pour the double cream in the chilled bowl and sift in the icing sugar. Whisk briskly to combine.
• Step 15 Add the vanilla paste and continue to whisk briskly for 3-5 minutes, or until soft peaks form. Store in the fridge until you are ready to assemble the roulade.
• Step 16 Meanwhile, lightly crush 200g of raspberries with the back of a fork. Leave in a sieve to drain for 10 minutes.
• Step 17 To assemble:
• Step 18 Carefully unroll the sponge. Using a rubber spatula spread the Chantilly cream evenly across the sponge. Resist the temptation to overfill the sponge, as it will spill out the sides when you come to roll it back up. Reserve some cream for decoration.
• Step 19 Evenly spread the crushed raspberries on the layer of cream.
• Step 20 Carefully roll the sponge up again, pulling the baking paper with one hand and easing the sponge into a roll with the other. Trim the edges with a sharp knife.
• Step 21 Slide the roulade onto a serving plate. Smear the top with the remaining cream and decorate with the whole raspberries and chocolate flakes.