Black Velvet Roulade

Ingredients

Black Velvet Chocolate Sponge Sheet:

150	gr	Eggs
100	gr	Caster sugar
5	gr	Red carmine colour
70	gr	Plain flour
30	gr	Cocoa powder

Cream Cheese Mousse:

Dark Ganache:

Method

Black Velvet Chocolate Sponge Sheet:

1. 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.
2. Spread evenly onto a 30×20cm slice tray.
3. Bake at 200°C for approximately 6–7 minutes. 

Cream Cheese Mousse:

1. Soften the cream cheese and the mix through the vanilla and sugar.
2. Fold in the cream, semi whipped.

Dark Ganache:

1. Bring the cream to the boil and pour onto the chocolate, whisk until smooth.

Assembly 

1. Spread a thin layer of raspberry jam onto the baked sponge sheet.
2. Spread the cream cheese mousse over the sheet and sprinkle with raspberries.
3. Roll up roulade and chill for 2 hours to set.
4. Decorate as desired.