| filling |
Spread cake with filling. Dot with raspberries. Roll. Sprinkle with icing sugar. |
| 30g butter |
|
Boil until mixture is golden and pulls away from the sides of the pot |
Refrigerate a few hours or until not-quite set |
| 270ml thick cream |
| 30g golden syrup |
| 100g dark cooking chocolate |
grate |
|
Dissolve, to get a thick greasy sauce |
| 2 tablespoons brandy |
|
Mix in gradually |
| 200g raspberries |
|
| 2 tablespoons icing sugar |
|
| cake |
| 5 egg yolks |
Whisk in a double-boiler until very thick and creamy |
Fold together gently. Pour into a lined swiss roll tin. Bake in moderate oven 20 minutes or until just done. |
| 2 egg whites |
| 85g sugar |
| 5 egg whites |
|
| 30g cocoa powder |
sift |