Everyone has a 'go to' dessert. It could be something you love to make, something your mum used to make for you when you were a kid or that one dessert you look for on the menu when you go out. For me, it’s this. Eating healthy is all well and good but every now and then you have to let yourself half a little fun and I think that’s why I love this recipe so much. It's actually a lot of fun to make and much easier than anyone else would have you believe.
The chocolate sponge is really light and fluffy and the indulgent cream is a great compliment to the cocoa taste and fresh raspberries.
Preheat your oven to 190C (gas mark 5) and butter a tin around 2.5cm deep. You can line it with baking paper or, at a pinch, use foil - I ran out of baking paper!
Mix the eggs and sugar in a heat proof bowl and whisk over simmering water until they're thick and pale.
Take it off the heat and fold in the cocoa (using a metal spoon!) so you're keeping the mix as light and as fluffy as possible. Then pour it into your baking tin and bake for 10 mins.
Tip the sponge out and leave it to cool. If you can peel off the baking paper/foil while hot – it's just easier than waiting for it to cool. Just make sure you don't burn your hands! Leave it to cool while you get on with everything else;
Almost there - Whip your cream with the icing sugar until thick and spread onto the now cooled sponge. Scatter the raspberries on top and re-roll the roulade.
Dust with the rest of your cocoa, slice and serve. Fresh raspberries, fluffy cocoa sponge and velvety cream all in one.