Chocolate roulade with berries and nut toffee

Chocolate roulade with berries and nut toffee. Photo / Babiche Martens

Serves 6

Roulade
3 eggs plus 1 yolk
1/2 cup caster sugar plus 1/4 cup extra
1 tsp vanilla extract
1/2 cup self-raising flour
2 1/2 Tbs cocoa
2 Tbs hot water
3/4 cup cream plus 1/2 cup extra
250g assorted fresh berries
150g dark chocolate

Nut toffee
1/2 cup hazelnuts, toasted
1/2 cup pecans, toasted
1 cup caster sugar

1 Preheat oven to 180C. Line a 32cm by 26cm Swiss roll tray with baking paper.

2 Beat the eggs, yolk, first measure of sugar and vanilla until thick and creamy. Sift the flour and cocoa together and fold in. Add the hot water and gently stir through, being careful not to over-mix, which will deflate the mixture.

3 Pour in the tray and bake for about 10 minutes or until the sponge springs back when lightly touched.

4 Lay a tea towel on a flat surface. Top with a sheet of baking paper. Sprinkle this with the extra measure of sugar. Turn the sponge on to this then peel off the baking paper. Roll the sponge widthways, using the tea towel then put on a cooling rack.

5 Unroll the sponge when cool. Whip the cream and spread over the sponge. Arrange the berries, reserving some for the top - then roll the roulade back up.

6 Melt the extra cream and chocolate either in the microwave or in a bowl over a saucepan of simmering water. Stir until smooth.

7 Place the nuts separately on an oiled tray. Put the sugar in a saucepan and cook until it turns a caramel colour then pour over the nuts. Leave to harden then break up. Place the roulade on a serving platter then pile with berries, drizzle with chocolate and add the berries and nuts.