Chocolate & Blackberry Roulade

Preheat oven to 160°C Fan and line a 25 x 35cm swiss roll tin with baking paper.

For blackberry jam, place blackberries, caster sugar and lemon juice into a medium saucepan over medium heat. Simmer for 15 minutes until thick. Cool.

Meanwhile, place egg whites into the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Transfer egg whites to another bowl and wipe mixer bowl clean with a cloth. Return bowl to mixer and add egg yolks and icing sugar. Whisk for 4-5 minutes until thick and pale. Sift cocoa and corn flour over the top and use a spatula to fold through. Pour the melted chocolate around the sides of the bowl and fold together to combine, then fold through the egg whites in two batches. Spoon the mixture into prepared tin, filling all the corners and smoothing the top. Bake for 12 minutes until cooked through. While it’s still warm, turn it out onto a piece of baking paper dusted with cocoa. Remove the baking paper that was on the bottom of the sponge and roll up the sponge, with the new baking paper, from the longest edge into a log. Twist the ends to close and allow to cool completely.

Place cream, icing sugar and vanilla paste into the bowl of an electric mixer and whisk to soft peaks. Gently unroll the sponge and spread with the cream to cover. Spoon the blackberry jam evenly over the cream. Roll the roulade back up into a log and wrap in the baking paper again, twisting the ends to seal. Refrigerate for 2 hours to set and allow the cream to soften the sponge. To serve, unwrap and transfer to serving plate. Dust with extra cocoa powder and sprinkle with dark chocolate. Serve with extra blackberries.