This recipe first appeared in Woman’s Day.
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Ingredients
Chocolate cream
Method
1.Preheat oven to moderate, 180°C. Grease and line a 26 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 powder together until combined. Fold into egg mixture.
3.Lightly fold in flour. Pour into pan. Tap once on bench to remove air pockets. Bake for 12-15 minutes. Turn out straight away onto a clean tea towel. Remove paper and cool.
4.For the chocolate cream: Place melts and ¼ cup cream in a heat-proof bowl over a saucepan of simmering water. Stir until melted and smooth. Cool slightly. Place remaining cream in a bowl. Using an electric mixer, slowly add chocolate to cream, beating until soft peaks form. Fold in the raspberries.
5.Halve cake horizontally. Spread chocolate cream over one half. Place second half on top. Dust with cocoa and serve with extra berries.
Note
- Keep refrigerated in an airtight container for up to a week. Return to room temperature to serve.
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