Rich chocolate roulade

Tags: dessert, cake
How rich!
. 10 steps
filling Spread cake with filling. Dot with raspberries. Roll. Sprinkle with icing sugar.
30g butter   Boil until mixture is golden and pulls away from the sides of the pot Refrigerate a few hours or until not-quite set
270ml thick cream
30g golden syrup
100g dark cooking chocolate grate   Dissolve, to get a thick greasy sauce
2 tablespoons brandy   Mix in gradually
200g raspberries
2 tablespoons icing sugar
5 egg yolks Whisk in a double-boiler until very thick and creamy Fold together gently. Pour into a lined swiss roll tin. Bake in moderate oven 20 minutes or until just done.
2 egg whites
85g sugar
5 egg whites
30g cocoa powder sift