Looks fancy, tastes divine and guess what? This Chocolate Roulade is super easy and quick to whip up! Get baking and let us know how it goes.

Ingredients

Meringue
75g plain chocolate
3 tbs water
2 Clarence Court eggs, separated
100g caster sugar
Filling
150ml double cream
1 tsp vanilla essence
icing sugar to taste
raspberries/strawberries/bananas
To finish:
icing sugar

Method

Preheat the oven to 180C and line a tin (12cm x 25cm) with baking paper.

Place the chocolate and water in a pan and heat over a gentle heat.
Set aside with a lid on to melt the chocolate.

Whisk the egg whites to soft peaks.

Beat the egg yolks and sugar together until thick and creamy.
Add the melted chocolate and then fold in the egg whites.
Pour into the tin and bake for 25-30 mins, or until cooked through.

For the filling; beat the cream to soft peaks.
Add the vanilla essence and 1 tsp of icing sugar.
Taste and add more sugar if needed.

Remove the roulade from the oven and leave to cool in the tin.

When cool, turn out onto a piece of greaseproof paper dusted with icing sugar.
Peel off the baking parchment from the roulade and spread with Chantilly cream.

Sprinkle with the fruit and roll up.

Dust with icing sugar!