CHANNELLING COCOA
Fall in love with these decadent sweet treats that are tailor-made for sharing. Dip an orange and cinnamon churro into a rich espresso sauce, snap off a sliver of ‘better for you’ dark chocolate bark or split a slice of fudgy dark chocolate cake with someone special.
Chocolate roulade with white chocolate & raspberry mascarpone
Ready in 1 hour plus cooling | Serves 8 | GF
This light-as-air rustic roulade is fudgy, indulgent, utterly delicious – and gluten free. It’s also fragile so forget about perfection and embrace its charming cracks!
5 Spread mixture in tin and bake for 30 minutes or until risen with a slight crust. Lay a clean tea towel on the bench and top with baking paper. Lightly sprinkle the extra sugar over the paper.
6 Gently turn roulade out onto the paper and peel baking paper off top. Carefully roll up roulade from short side, using the tea towel and paper to help you; let cool.
7 For filling, beat cream, mascarpone and sugar until soft peaks form; don’t over-whip. Let it come to room temperature.
Melt the chocolate in a bowl over simmering water, let it cool slightly then slowly drizzle it into the mascarpone mixture, beating on low speed until stiff peaks form.
