Woman's Day
Ingredients
Chocolate cream
Method
1.Preheat oven to 180°C. Grease and line a 26cm x 33cm Swiss roll pan with baking paper.
2.In a bowl, using an electric mixer, beat eggs and sugar together until pale and thick. In a jug, stir hot water and cocoa together until smooth. Fold into egg mixture.
3.Lightly fold in flour. Pour into pan. Tap once on bench to remove air pockets. Bake 12-15 minutes. Turn straight onto a clean tea towel. Remove paper and cool.
4.To make chocolate cream, place melts and ¼ cup cream in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Cool slightly. Place remaining cream (which should not be straight from the fridge) in a bowl. Using an electric mixer, slowly add chocolate to cream, beating until soft peaks. Fold in raspberries.
5.Halve cake horizontally. Spread berry cream over one half. Place second half on top. Dust with cocoa. Serve with extra berries.
This is a beautifully moist cake that keeps, refrigerated in an airtight container, up to a week. Return to room temperature to serve. Accompany with cream or ice-cream.
Note
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