This melt-in-the-mouth roulade has a rich dark chocolate sponge filled with sweet white chocolate cream. It’s easy to make but looks and tastes great!

Serves: 8
Ready in: 55 mins
Cals per serving: 510
Fat per serving: 35g
Cost per serving: 65p

200g (7oz) plain chocolate, broken into pieces
150g (5oz) caster sugar
5 medium eggs, separated
100g (4oz) white chocolate, broken into pieces
284ml carton double cream
2tbsp icing sugar, to dust
White chocolate curls and fresh raspberries to decorate

1. Preheat oven to 180°C, 350°F, Gas 4. Line a 33 x 23cm (13 x 9in) swiss-roll tin with baking parchment. Melt the plain chocolate in a bowl over a pan of simmering water. Whisk sugar and egg yolks in a bowl for 3-4 mins until very thick. Fold
in chocolate. In a separate bowl whisk egg whites until stiff.

2. Beat 2tbsp of egg whites into the chocolate mixture then fold in remainder. Pour mixture into tin. Bake for 15-20 mins until risen and just firm to the touch. Sift icing sugar on to a large sheet of greaseproof paper. Turn out the roulade on to the paper and cover with a clean, damp teatowel. Leave to cool.

3. Melt white chocolate in a pan over simmering water. Cool for 5 mins. Whip cream until peaking then fold in the melted chocolate. Remove the baking parchment from roulade. Spread over chocolate cream. Using the paper as a guide, roll up roulade from one short end. Decorate with chocolate curls and raspberries.