CWA Cakes | Chocolate and Berry Roulade
The perfect Valentine's Day recipe: Chocolate and Berry Roulade.
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Cooking tools:
- Swiss roll pan
- Hand mixer
- Kitchen scale
- Offset spatula
- Oven
- Mixing bowl
- Whisk
- Parchment paper
- Kitchen towel
- Measuring cup
- Saucepan
- Pastry brush
- Serving platter
- Paper towel
Ingredients
- 5 large free-range eggs, separated
- 1 cup caster sugar
- 170 g dark chocolate, melted and cooled slightly
- Icing sugar, to dust
- 300 ml thickened cream, whipped
- 30 g dark chocolate, melted
- 1 punnet raspberries or strawberries
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