This dessert is rich, decadent and melt in your mouth. It's a twist on a traditional chocolate roulade as it's served warm with whipped cream and berries deliciously oozing out, making this a truly mouthwatering dessert you've just got to try! Be careful, you'll want to go back for seconds.
Ingredients 100g dark chocolate
1/4c coffee (I use my expresso machine)
2 eggs, separated
1/4c caster sugar
1/2c berries (I use strawberries but go for whatever you like!)
1/2c broken chocolate pieces
Line a baking dish and preheat oven to 180 degrees celsius.
Melt chocolate with coffee over low heat, stirring constantly. Take off heat.
In a mixing bowl, add egg yolks and caster sugar and beat for 5 minutes. Fold into chocolate mixture.
Beat egg whites until soft peaks form. Fold into chocolate mixture in two batches.
Pour into prepared baking dish and bake for 20 minutes until the top is firm and slightly crispy.
Meanwhile, whip cream. Lay a large piece of baking paper out with the shortest edge closest to you, and sprinkle with a little sugar.
Stand roulade for 10 minutes then turn out onto the prepared baking paper. Carefully peel the original baking paper from the roulade.
Add cream, berries and chocolate pieces to the roulade then quickly roll by lifting the edge of baking paper closest to you. The inside will ooze out the sides - don't worry about this.
Quickly and carefully transfer the roulade to a serving plate and use the extra cream mixture that's oozed out to decorate. Serve immediately.