Pistachio & chocolate roulade

Don’t save roulade for Christmas – it’s delicious at any time of year!

Serves 12 Prep 30 mins plus n n cooling Cook 20 mins n

5g self-raising flour g cocoa poYder

6 eggs

5g golden caster sugar, plus eZtra for dusting

50g butter, melted ml double cream, Yhipped g 2 darM chocolate, chopped sliXered pistachios, to decorate

FOR THE FILLING

5 g Yhite chocolate, finely chopped g finely ground pistachio nuts or pistachio paste

100ml double cream

1 Heat the oven to 200C/180C fan/ gas 6. Line a 29cm x 40cm swiss roll tin or similar with baking parchment. Sift the flour and cocoa into a bowl. Whisk the eggs and sugar together in a separate bowl for 5 mins until light and fluffy. Fold in the flour and cocoa, then carefully fold in the butter. Spoon the mixture into the tin, level the surface and bake for 15-20 mins until cooked and springy in the middle.

2 Leave to cool a little, then turn out the dough onto another sheet of baking parchment dusted with sugar. Roll up like a swiss roll, keeping the paper sandwiched between the cake layers, and leave to cool completely.

3 To make the filling, put the chocolate and pistachio nuts in a bowl. Heat the cream to boiling in a pan, then pour into the bowl and stir until smooth. Leave to cool completely, then chill to thicken.

4 When the sponge is completely cool, unroll it carefully and spread with the pistachio filling followed by the whipped cream, then roll up like a swiss roll again but without the parchment in between. Put on a board or platter, seam-side down. Melt the dark chocolate and pour it backwards and forwards over the roll. Sprinkle on the slivered pistachios, then serve.

PER SERVING 504 kcals, fat 36g, saturates 19g, carbs 35g] fibre 3g] «r Ìe g] salÌ ä°{g