Chocolate Raspberry Roulade

I put off making this cake, because it actually scarred me! But after a little research on YouTube on how to *roll*, I took the plunge. And I can honestly say "There is nothing to be afraid of" Most importantly is to *roll* straight from the oven using the prepared baking paper and a damp but clean tea towel. I added some booze to the cream to make it a little more adult, but you can leave it out if you wish.Ingredients...
100g Caster Sugar. (Plus a little more for turning out the roulade)
5 Eggs.
25g S.R. Flour.
40g Cocoa.
50g Almond Meal.

For the Cream filling....
250g Mascarpone.
100g Plain Chocolate (melted)
100g Icing Sugar. (Sifted)
2 tbsp Booze (I used VOK's Martini Chocolate)
200g Raspberry.
Cocoa or Icing sugar for dusting.

Method...
Preheat the oven to 180c. Line and butter a 30cm Swiss roll tin, and dust with caster sugar, shaking off any excess.
Beat the eggs until three times the volume, they should be pale and thick enough to leave a trail when the whisk is taken out. This could take up to ten minutes so I hope you have a fabulous mixer like me! (The new KA)
Sift all the dry ingredients together and gently fold them in to the egg mixture, using a metal spoon and being very careful not to knock the air out of the eggs.
Spoon carefully in to the prepared tin and spread to the corners.
Bake for 12 to 18 minutes until the cake is firm to touch in the middle. Turn out on to a piece of baking paper scattered with caster sugar.
Peel off the backing paper and then start to *roll* lengthwise using the paper it is now on. When rolled, dampen a tea towel and then roll again. This will help to keep it moist while it is cooling.
Meanwhile, make you cream filling. Beat the mascarpone, melted chocolate, icing sugar and the booze together. Then fold in the mashed raspberries. Holding back a few for decoration. Put this in the fridge to set. When the *roll* and the cream filling are ready, unroll and spread the filling to all edges. Re roll, cutting off any tatty edges. Then dust and decorate. Put back in the fridge for a wee while. (I couldn't wait that long!) To firm up.
Now stop yourself from having more than one slice. ENJOY.
* Leave out the fruit and just have all chocolate.
* Note I didn't dust mine, I used shop bought chocolate swirls.

Chocolate Stout Cake.

This delightfully gooey and chocolaty cake I have made before. It comes from Nigella's FEAST. And I am sure she would not mind me playing around with it. In fact, I think she has said that recipes are meant to played with.

I found Young's Chocolate stout at Dan Murphy's grog shop, and thought this would be as good as Guinness. It is and more so. I also cooked the cake in two tins rather than one as Nigella suggests. Then I made the icing, adding cocoa and sandwiched the two together and put the remaining cheesy/chocolaty icing on the top.
For those of you that don't have Nigella's FEAST, you will find the original recipe here under CHOCOLATE GUINNESS CAKE.
Thank you Nigella.