4 extra large eggs, separated and at room temperature (if you do not have extra large, I probably would add an extra egg)
¾ cup sugar
5 ml vanilla extract (optional)
½ cup flour
¼ cup cocoa
5ml baking powder
Grease well and pour the batter into the tin.Bake in preheated oven at 180ºC for 15-20 minutes (please check from 15 minutes as the mine was ready to leave then).Call immediately for a damp cloth sprinkled with sugar or follow my steps above,
remembering to remove the drier edges.Remove the paper and roll up carefully.Leave to cool in the wet tea towel.Prepare your stuffing (I used chocolate truffle and fresh raspberries ).
When cool, gently unroll the roll and spread the filling, using a spatula or the back of a spoon. Reverse it again, as tight as you can.
Why in the cold for another two hours … After retire, remove the cloth and garnish (if you like it garnish is ready )…
Dust lightly with sifted confectioners sugar before serving, i use caster sugar.
90g unsalted butter, coarsely chopped
500g good quality dark chocolate chopped
2/3 cup (80ml) thickened cream
2 tablespoons glucose syrup tea Place the butter and chocolate in microwave safe medium sized bowl.
Microwave at medium power for 1 minute. Stir then continue to microwave on medium power for 30 sec intervals. Continue until the chocolate has just melted. This should not take more than 2-3 minutes.Add the cream and glucose. Mix until combined and smooth by.Cover and allow to cool until a spreadable consistency. Then it is ready for use. Give the filling Thorough agitation immediately before use.
The outer bowl cools faster than the center, and this will ensure that the texture is uniform.
Add raspberries and is ready to use .
I hope you like it, do not forget caring and sharing !!!
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