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Chocolate roulade

By December 20, 2010

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It's amazing to think this light-as-a-feather chocolate roulade is made using only egg whites and egg yolks. There's not a bit of flour in sight!

The sponge cake owes its light, mousse-like texture to the incorporation of air when beating the yolks and the egg whites.

Filled with Grand Marnier cream and topped with chocolate-covered raspberries, this chocolate roulade is the ultimate Christmas dessert. You can also try mixing the raspberries through the cream for an even more dazzling filling.


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