Ingredients
- vegetable oil, for greasing
- 150g golden caster sugar
- 6 large eggs, separated
- 250g good-quality dark chocolate
- icing sugar, for dusting
For the cream filling
- 400ml double cream, lightly whipped
- 150g raspberry, defrosted if frozen
- little Drambuie (optional)
For the chocolate buttercream
- 125g unsalted butter, softened
- 225g golden icing sugar
- 25g cocoa powder, sifted
- 1 tbsp milk
Method
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Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
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Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
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Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
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Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
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For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.