The melt-in-the-mouth quality of this roulade is worth a crack or two.
This light-as-air cake has been appearing on our family table since I returned from London where I was cake and dessert chef at the Cordon Bleu Restaurant. There’s no flour at all, it’s really a chocolate soufflé omelette filled with cream and berries. Don't be alarmed if it starts to crack when shaping into a roll. Carry on regardless, holding it together as well as you can. The PHILLY Cream for Desserts will bind it well.