Chocolate and Pistachio Roulade Recipe
A poshed-up roulade, made with double cream, dark chocolate and slithers of pistachio. A beautiful bake, ideal for an impressive dinner party dessert
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Ingredients
- 135g self-raising flour
- 40g good quality cocoa powder
- 6 eggs
- 175g golden caster sugar plus more for dusting
- 50g butter melted
- 300ml double cream whipped
- 100g 72% dark chocolate chopped
- 150g white chocolate finely chopped
- 100g (or same weight of finely ground peeled pistachios) pistachio paste
- 100ml double cream
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