CHOCOLATE & RASPBERRY ROLL

SERVES 8

6 eggs, separated 100g caster sugar 30g Dutch cocoa powder, sifted, plus extra to dust 2 tbs plain flour, sifted 80g dark (70%) chocolate, melted, cooled 2 tbs milk 300g creme fraiche 2 tbs pure icing sugar, sifted 250g fresh raspberries

Preheat oven to 180°C. Grease a 28cm x 39cm lipped-edge baking pan or Swiss roll

pan and line with baking paper along the longest sides, leaving 2cm overhanging.

Place egg yolks and caster sugar in a stand mixer fitted with the whisk attachment and whisk until thick and pale. Fold through cocoa and flour, then add chocolate and milk, and fold to combine.

Clean stand mixer, add eggwhites and whisk to soft peaks. Fold one-quarter eggwhite into chocolate mixture, then carefully fold through remaining eggwhite.

Pour cake mixture into prepared pan and smooth to edges. Bake for 12 minutes or until cake springs back when gently pressed.

Meanwhile, place a clean tea towel on a work surface with a long edge facing you and, using a fine sieve, dust all over with half extra cocoa.

Working quickly, invert hot cake onto prepared towel and remove baking paper. Roll tea towel away from you to form a log and set aside, rolled, until cake is completely cool.

Meanwhile, whisk creme fraiche and icing sugar together to firm peaks.

Carefully unroll cake (it may crack slightly; this is fine) and spread with creme fraiche mixture. Scatter over half the raspberries, carefully re-roll and dust with remaining extra cocoa. Serve with remaining raspberries.