Chocolate roulade with berries and nut toffee
( SERVES 6 )
|4||Eggs, 3x whole, 1x yolk|
|½ cup||Caster sugar, plus extra 1/4 cup|
|1 tsp||Vanilla essence/extract|
|½ cup||Self raising flour|
|2½ Tbsp||Cocoa powder|
|2 Tbsp||Water, hot|
|¾ cup||Cream, plus extra 1/2 cup|
|250 g||Berries, assorted, fresh|
|150 g||Dark chocolate|
- Preheat oven to 180C. Butter the individual moulds.
- Sift the flour, salt, sugar, baking powder and cocoa together.
- Stir in the chocolate.
- Warm the milk with the melted butter. Whisk in the egg and vanilla then gently stir into the dry ingredients. Spoon into the moulds.
- Combine the topping ingredients. Spoon over the puddings, then bake for approximately 15-20 minutes or until puffed in the centre. Serve hot.