Posted on 03/10/2010
Vitarium Raspberry Jelly Mix
600 ml cream
4 medium eggs
3/4 cup caster sugar
1 teaspoon baking powder
3 tablespoons dutch cocoa powder
Vitarium plain flour (1/2 - 3/4 cup)
50 grams dark chocolate (70%)
175 grams full fat milk
175 grams cream
4 egg yolks
70 grams caster sugar
20 grams dutch cocoa powder
Cake: Beat together 4 eggs and 3/4 cup caster sugar till light and pale yellow. Measure 3 tablespoons of cocoa and place into a 3/4 cup measure, add enough plain flour to fill to 3/4 cup. Sift together baking powder, cocoa and flour and using a metal spoon fold gently into egg mixture.
Line a 37 x 25 x 2cm tray with baking paper (allowing the paper to overlap all edges). Spread mixture carefully into the tray and bake in a 200C oven for approximately 10 minutes (do not let it burn, it cooks quickly). Place a clean tea towel and a layer of baking paper sprinkled with caster sugar on bench. When the roll has baked turn it out onto the paper.
Moisten a kitchen cloth with cold water and move it along the baking paper so that it will be easy to remove; you might have to moisten it many times. Just move it along a small area, and then moisten it again so that it stays cold. Cool slightly then spread with raspberry jam and using the paper and tea towel roll up the cake into a log and allow to cool. Cut into 2 cm slices and line a large glass serving bowl on base and around sides ( 1 layer only).
Jelly: Make up Vitarium Raspberry jelly according to packet directions, cool slightly and pour over cake. Set in fridge.
Chocolate Custard: Melt 50g chocolate in a microwave on medium heat, checking every 30 seconds till melted. Whisk 4 egg yolks, 70g caster sugar and 20g cocoa in a bowl, warm milk and cream in a saucepan then pour over egg mixture whisking till combined. Add the melted chocolate and whisk again. Pour back into the saucepan.
Cook over a medium heat till the custard thickens, stirring constantly. (Do not let it boil). You need to continue cooking till the custard it thick (although it will thicken as it cools). Pour into a bowl, cover with cling film and cool. When cool pour over the set Raspberry jelly and cake, set in fridge for a few hours or overnight.
Wash and drain the fresh raspberries and layer over the chocolate custard. Whip the 600 ml cream with a little caster sugar to sweeten and then layer gently over the raspberries. Decorate with chocolate shards and enjoy!