Ingredients
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper
- Separate the eggs placing yolks and whites in different bowls
- Beat the egg yolks with sugar until pale and doubled in volume
- Add lukewarm water and oil to the egg yolk mixture continuing to beat
- Gradually sift and fold in the flour to the egg yolk mixture
- In a separate bowl beat egg whites with a pinch of salt until stiff peaks form
- Gently fold the beaten egg whites into the main batter using a spatula
- Spread the batter evenly on the prepared baking sheet
- Bake for 12 15 minutes until lightly golden
- After baking immediately roll the cake in a damp kitchen towel and let it cool
- For the filling melt the chocolate with heavy cream and vanilla in a double boiler
- Refrigerate the chocolate cream mixture overnight
- The next day beat the mascarpone until smooth
- Fold the chilled chocolate cream into the mascarpone
- Unroll the cooled cake carefully spread the chocolate mascarpone filling
- Roll the cake back up using the towel to help create a tight roll
- Cover the outside with remaining chocolate mascarpone cream
- Create a bark effect using a fork or spatula
- Decorate with fresh raspberries and refrigerate until serving
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