With the unfailing pair of chocolate and strawberry we present this roulade. Soft, light, sweet with no excesses.
1/2 tsp salt
2 tbsp cocoa powder
1 tsp baking powder
100g semisweet chocolate
80g milk chocolate
250g double cream, cold
250g strawberries, chopped
Preheat the oven to 400˚F.
Grease and flour a 12x9 inch jelly roll pan. Sift the flour and stir well with sugar, cocoa and baking powder.
With an electric mixer, whisk the eggs with salt for 10 minutes on high speed. Turn to low speed and whisk for more 1-2 minutes. Gently, incorporate the sifted ingredients with a spatula. Spread the batter into the prepared pan and bake for 12 minutes or until is springy to the touch (do not overbake or the batter will be dry).
Remove from pan onto a baking parchment sprinkled with sugar and roll up tightly the warm cake (unfilled).
Melt the both chocolates together. Whip the cream until holding its shape (do not overbeat or it turns to butter). Gently, fold in melted chocolates. Reserve on fridge.
Carefully, unroll the cake and spread the frosting, reserve a portion to cover the cake. Spread the chopped strawberries. Roll up again and cut the ends of roulade. Cover the roulade with the frosting and decorate with strawberries.
Serve: 8 portions.