Chocolate

Pistachio and chocolate roulade
1. 

135g self-raising flour
40g good quality cocoa powder
6 eggs
175g golden caster sugar, plus more for dusting
50g Butter
300ml double cream, whipped
100g 70% dark chocolate, chopped
Slivered pistachios to decorate

150g white chocolate, finely chopped
100g of pistachio pasre (or same weight of finely ground peeled pistachios)
100ml double cream

Pre-heat the oven to l80 deg C. Line a 40cm Swiss roll tin or similar with baking paper. Sift the flour and cocoa together. Whisk the eggs and sugar until they are light and fluffy (about 5 mins). Fold in the flour and cocoa, then carefully fold in the butter.

Spoon the mix into the tin, level the surface and bake for l5-20 mins until cooked and spingy in the middle. Leave to cool a little then turn out onto another sheet

of baking paper dusted with sugar. Roll up like a swiss roll,keeping the paper sandwiched between the cake layers, and cool completely.

To make the filling, put the white chocolate and pistachio paste in a bowl, heat the cream to boiling, pour thls over and stir until smooth. Leave to cool completely and thicken in the fridge.

When the sponge is completely cool, unroll it carefully and spread with the pistachio filling followed by the cream, then roll up like a swiss roll againt, this time without the paper in between. Put on a platter or board, seam side down. Melt the dark chocolate and pour it backwards and forwards over the roll. Sprinkle on the

slivered pistachios.

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