Decadent Roulade with Filling
5,9 / 10
Heat the oven to 180ºC (160º fan) 350ºF, gas mark 4. Grease and line a Swiss roll tin.
Melt the chocolate it in a heatproof bowl set over a pan of barely simmering water. Set 2 tablespoons of the sugar aside in a saucer. Place the egg yolks and remaining sugar into a large bowl and whisk until thick and creamy. Pour in the melted chocolate, mix gently and set the bowl aside.
Whisk the egg whites in a clean bowl until they hold soft peaks. Spoon 2 tablespoons of the whisked egg whites into a small bowl, dredge the redcurrants though these egg whites and then through the reserved caster sugar, shaking off any excess sugar. Set aside on kitchen parchment and place in a warm place to set.
Fold the remaining egg whites into the chocolate mixture and pour into the prepared tin. Bake in the oven for 17 - 20 minutes or until the top is just springy to the touch. Remove the tin from the oven, cover with a clean tea towel and let cool. Turn the sponge onto a clean piece of parchment dusted with a little of the cocoa powder. Spoon over the whipped cream and gently roll the sponge up using the parchment paper to help you. Carefully transfer onto a serving dish, dust with the remaining cocoa powder and garnish with the redcurrants.