Chocolate Roulade with Salted Caramel Sauce

METHOD
Line a 30cm x 23cm swiss roll tin with oiled greaseproof paper.

Preheat oven to 350F/180C/Gas 4.Separate the eggs. Beat the yolks and add the caster sugar gradually, until the mixture is lemon in colour.

Meanwhile, melt the chocolate over a pan of hot water. When the chocolate is completely melted, remove from the heat.

Whip the egg whites until stiff.

Add the cooled chocolate to the egg yolk mixture, and then gently cut and fold the egg whites into the mixture, and pour into the prepared swiss roll tin.

Bake in the oven for 10-15 minutes, or until firm to touch. Leave in a cool place.

For the filling, whip the cream and flavour with vanilla extract.

For the salted caramel sauce, combine all of the ingredients in a saucepan over a low heat; stir until the sugar has dissolved. Turn up the heat so the sauce bubbles for around 3 minutes. Leave to cool before using on the roulade.

Lay a piece of greaseproof paper on a flat surface and dust with icing sugar, turn the roulade upside down on the paper, and carefully remove the paper from the roulade.

Spread the whipped cream and salted caramel sauce onto the roulade and roll up like a swiss roll.

Place on a serving dish and dust well with icing sugar and drizzle with the salted caramel sauce.

Serve with fresh strawberries and raspberries.

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