Try this delicious chocolate roulade with boozy blackberries recipe as a show-stopping dessert at your next festive feast.
Preheat the oven to 180ºC/gas mark 4. Cut a rectangle of non-stick baking paper a little larger than a 34 by 23 centimetre Swiss roll tin or roasting tin with the same base measurement. Snip diagonally into the corners of the paper then press into the tin so that the base is lined and the paper stands a little above the sides of the tin.
Fold the melted chocolate into the egg yolk mixture then the hazelnuts and water. Fold a little of the egg white into the mixture to loosen it then gently fold in the rest. Put the blackberries and liqueur in a bowl, cover and leave the cooked roulade and the berries to stand for three to four hours, or longer if that suits you better. About two to three hours before serving, whip the cream until it forms soft swirls then fold in the icing sugar and the liqueur from the soaked blackberries.
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