Chocolate Roulade with Blackberry Cream

For the chocolate roulade, beat the egg whites until stiff, slowly adding the granulated sugar. Beat the yolks with the powdered sugar until very foamy. Fold in flour, cocoa, baking powder and finally the stiffly beaten snow.

Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven at 220 °C for about 10 minutes. Sprinkle a tea towel with powdered sugar.

Carefully turn out the chocolate sponge on it and remove the baking paper (wipe the baking paper with a wet cloth beforehand to make it easier to remove).

Wrap the sponge like a roulade with the tea towel and let it cool. Whip the cream until stiff, swirling in the vanilla sugar and cream stiffener. Stir in blackberries.

Carefully roll out chocolate sponge, fill with blackberry cream and roll up again. Sprinkle roulade with powdered sugar.

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