While Christmas Pud may be the obvious way to end a meal, given how rich and indulgent the food enjoyed thus far, this year calls for something lighter. This is exactly that. Still festive in spirit, this offering became such a fan favourite of guests in York that it was renamed ‘Suelade’ (our mum’s name is Sue, it’s a roulade – I know, if you have to explain the gag…..). It’s hugely satisfying to make, and no less so to eat.
- 5 medium eggs
- 170g caster sugar
- 170g good quality dark chocolate
- 3 tbsp hot water
- Icing sugar
- 250ml whipping cream
- Line and grease a baking tin.
- Separate the eggs into 2 large bowls. Add sugar to the yolks and beat until pale.
- Break the chocolate into small pieces and melt in a heat-proof bowl over a saucepan of simmering water. When the chocolate has melted, stir in hot water and beat well. Stir chocolate into the yolk mixture and mix thoroughly.
- Whisk the egg whites until stiff and fold into the chocolate mixture.
- Pour into the tin, spread evenly, and bake for 15-20 minutes at 180C.
- Remove from heat, cover with a sheet of greaseproof paper and a damp cloth, then leave overnight.
- The next day, turn the sponge onto a large sheet of greaseproof paper that has been dusted with icing sugar.
- Whip the cream, spread over the chocolate and cover with raspberries.
- Roll up like a swiss roll, first using the greaseproof paper, and then onto cling film.
- Roll tightly with cling film and place in the freezer for 30-60 minutes.
- Remove from cling film and place on serving dish. Dust with icing sugar and serve.