This is a comforting ‘old school’ recipe that I wanted to bring back & showcase with a unique twist – thoughts of my mum baking roulades for family dinners & tussling over the largest slice always brings fond memories.
Black Velvet Chocolate Sponge Sheet
- 150g eggs
- 100g caster sugar
- 5g red carmine colour
- 70g plain flour
- 30g cocoa powder
Warm the eggs, sugar & red colour over a double boiler to 23°C. Whisk on high speed until a thick stable foam is achieved. Gently fold in the sieved cocoa & flour.
Spread evenly onto a 30×20cm slice tray.
Bake at 200°C for approximately 6–7 minutes.
Cream Cheese Mousse
- 180g Anchor Cream Cheese
- 20g icing sugar
- 2g vanilla paste
- 350g Anchor Cream
Soften the cream cheese and the mix through the vanilla and sugar.
Fold in the cream, semi whipped.
- 90g dark chocolate
- 50g Anchor Cream
Bring the cream to the boil and pour onto the chocolate, whisk until smooth.
Spread a thin layer of raspberry jam onto the baked sponge sheet.
Spread the cream cheese mousse over the sheet and sprinkle with raspberries.
Roll up roulade and chill for 2 hours to set.
Decorate as desired.
This roulade can be made in advance and stored in the refrigerator for 2 days before serving or alternatively can be frozen – defrost overnight in the refrigerator. This is great served with a coulis or compote.Download the recipie