Ruby Chocolate Roulade

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.

   Tip: For easy removal, use a silicone mat.

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Don't boil, as this can curdle the cream.

3. 3

   Remove the saucepan from the heat and let cool slightly. Add the large egg and whisk until well combined.

   Tip: Be gentle, as this can incorporate air and affect the filling's texture.

4. 4

   In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

   Tip: Use a fine-mesh sieve for the best results.

5. 5

   Add the dry ingredients to the cream mixture and whisk until smooth.

   Tip: Make sure there are no lumps.

6. 6

   Spread the ruby chocolate pieces on a separate baking sheet and bake for 5 minutes, stirring occasionally, until melted and smooth.

   Tip: Don't overheat, as this can become too thick.

7. 7

   In a large bowl, whip the melted chocolate with a hand mixer or whisk until light and fluffy.

   Tip: This will help incorporate air and create a smooth filling.

8. 8

   Add the chopped ruby chocolate chips and whipped cream to the bowl. Mix until combined and a marbled effect is achieved.

   Tip: Don't overmix, as this can create a tough filling.

9. 9

   To assemble the roulade, spread a thin layer of the chocolate filling on a large piece of parchment paper. Roll the filling into a log shape and refrigerate for at least 2 hours.

   Tip: This will allow the filling to set and the chocolate to firm up.

10. 10

    Just before serving, slice the roulade into thick slices and top with fresh raspberries.

    Tip: These will add a pop of color and freshness to the dish.