Christmassy chocolate roulade

No one will believe how easy this stunning Christmas buche is to make.

Its most endearing angle is that there is no need to fill and roll it in the usual rather tricky timeframe that most recipes require - just after it leaves the oven. This little friend is happy to rest overnight or all day (chilled, if the weather is hot) until you are ready to finish it.

Expect applause!

2 teaspoons instant coffee

1/3 cup boiling water

175g dark cooking chocolate

6 large eggs, separated

2/3 cup castor sugar

Filling

300ml thickened cream, whipped

1 cup raspberries

Chocolate topping:

100g cooking chocolate, melted

60g cream

cherries, mint leaves, white choc chips to decorate

Preheat oven to 180C. Line a lamington tray with baking paper. Mix coffee with water then heat with the chocolate until just warm. Mix well to combine.

Whisk egg yolks until frothy, then fold into the cooled chocolate-coffee mixture, combining well. Using clean beaters* and another clean bowl, beat the egg whites until soft peaks form, then add sugar slowly, beating well until stiff but not dry. Stir a little egg white mixture into the chocolate mixture, then fold in the remainder gently.

Spread evenly into the tray and bake at 180C for 20-25 minutes. Cover with a damp tea-towel and leave to cool in the tin overnight or for several hours until needed.

Just before serving, transfer the chocolate sponge, paper-side down, from the tray onto a work bench. Fold raspberries into the whipped cream and spread evenly over the sponge. Carefully roll up from the long side, using the paper to guide you, and peeling it back as you go.

Place on a serving dish, seam side down. Spread chocolate topping (made by thoroughly mixing the cream into melted chocolate) over the entire cake and decorate as desired.

Serves 6-8, depending on their chocoholic-rating!

*to beat egg whites stiffly it is essential to have beaters and bowls completely free of moisture and any sort of greasy traces of fats or oils.

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