Chocolate roll

Grease the oven plate with butter and cover with baking paper. The butter ensures that the paper sticks well.

Put a pan of boiling water on the fire. Put the espresso and butter in a refractory bowl and place on the pan with boiling water. Break the chocolate above and let au bain-marie melt. Stir frequently.

Put the egg white in a clean, grease-free bowl and beat stiffly with a mixer.

Preheat the oven to 150 ° C. In a different bowl, whisk the egg yolks with the caster sugar into a light cream. Add the melted chocolate to the egg yolk mixture while beating. Spoon the egg white in three portions through the cream. Spoon the batter into a 2-3 cm thick slice on the baking tray and cook until about 25 minutes. The batter remains fairly soft, but may not be liquid (flat cake). Allow to cool completely in 2 hours.

Sprinkle the cake with icing sugar. Turn over on a new sheet of parchment paper and carefully remove the old sheet of parchment paper. Beat the whipped cream with the vanilla sugar. Spread the cream over it and sprinkle with raspberries. Carefully roll up using the baking paper. Sprinkle with some extra icing sugar and cut into eight slices at the table.