for 1 cake
- For the cake
- 4 eggs (separated)
- ½ cup sugar (scant)
- 2 tablespoons hot water
- ¾ cup All purpose flour
- ¼ cup cocoa powder
- 1 tablespoon Corn starch
- 1 teaspoon Baking powder
- For the raspberry cream
- 1.333 cups Raspberries
- 1 tablespoon powdered sugar
- ½ tablespoon lemon juice
- ¾ cup cream cheese
- ⅞ cup cream (48% fat)
- 1 teaspoon vanilla extract
- For the topping
- ½ cup unsalted butter
- 3 ounces plain Dark chocolate (70% cocoa solids)
- 4 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup milk
For the cake: heat the oven to 190°C (170°C fan ) 375°F, gas 5. Line a 40cm x 30cm |16" x 12" baking tin with non-stick baking paper.
Whisk the egg yolks with half the sugar until foamy, then whisk in the hot water.
Whisk the egg whites until stiff peaks are formed and gradually whisk in the remaining sugar, until the mixture is shiny.
Fold the egg whites into the egg yolk mixture until combined. Sift in the flour, cocoa powder, cornflour and baking powder and mix well.
Spread into the tin and bake for 10-12 minutes. Remove from the oven and turn out onto a tea towel sprinkled with sugar. Cover with a damp cloth and roll up. Leave to cool.
For the raspberry cream: blend the raspberries with the icing sugar and lemon juice to a puree. Press the mixture through a sieve and stir in the cream cheese.
Whisk together the cream and vanilla until thick, then fold into the raspberry mixture.
Unroll the sponge cake and spread the cream over it, leaving 1-2cm|1/2"-3/4" free around the edge.
Roll the cake up again.
For the topping: melt the butter and chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Sift the icing sugar into a bowl and stir in the vanilla and 120ml|4fl oz of the milk. Add the melted chocolate mixture and stir well.
Add the remaining milk, a little at a time, until smooth. Leave to stand until thick and spreadable.
Spread all over the cake and sprinkle with chocolate sugar strands. Decorate with raspberries and leave to set.