Ingredients
- 300 g frozen raspberries
- 60g pastry flour
- 1/2 tsp. c of pastry yeast
- 310 ml of whipped cream with 2 tbsp of sugar
- 85 g of sugar
- 4 tbsp. grated dark chocolate
- 1 pinch of salt
- 3 eggs
Preparation
1. Preheat the oven to 180°C. Butter a 30 x 25 x 2 bottom mold. Line the bottom on both sides with baking paper and butter. Sift in the flour, baking powder and salt.
2. In a bowl, beat the eggs with an electric mixer until pale. Add the sugar little by little, beating constantly until the mixture is smooth.
3. Stir in flour mixture, chocolate and water. Spread in the mold and level the surface. Bake for 12 to 15 minutes.
4. Place a dry and damp cloth on the work surface. Unmold the cake onto the cloth. Leave to rest for 2 mins. Roll the cake using the cloth and leave to cool. Unroll the cake then remove the dry cloth and the parchment paper. Spread the whipped cream and raspberries. Roll again. Cut the ends of the rolled cake.
source: la-cuisine-marocaine.com
