White chocolate and raspberry roulade

1.Combine cream and chocolate in a saucepan over low heat; cook and stir for 5 minutes or until melted and smooth. Cool.

2.Place the boiling water in a heatproof jug; sprinkle gelatine over water. Whiskuntil dissolved. Cool. Stir cooled gelatine into cooled chocolate mixture.

3.Using an electric mixer, beat egg whites in a large, clean, dry bowl until firm peaks firm. Fold chocolate mixture and egg yolks into egg whites; chill for 2 hours.

4.Meanwhile, preheat oven to 200°C/180°C fan-forced. Grease and line a 31cm x 24.5cm (base measurement) Swiss roll pan with baking paper. Using an electricmixer, beat extra eggs and sugar in a large,clean, dry bowl for 10 minutes or until thick.Sift flour over egg mixture. Add extra chocolate and the extra water; fold. Pour into prepared pan; spread to edges. Bake for 15 minutes or until cake springs back when lightly touched. Turn out onto a large piece of baking paper. Remove top paper; trim edges. Using paper as a guide, roll up sponge from short side. Wrap in a tea towel; cool.

5.Unroll sponge; remove paper. Spreadmousse mixture over sponge, leavinga 2cm border. Scatter with raspberries. Re-roll; place, seam-side down, on a serving platter. Chill for 4 hours or until firm. Spread extra cream over cake to cover; top with curls.