How Do You Make Chocolate And Coconut Roulade With Raspberry Coulis?
Chocolate and coconut roulade with raspberry coulis is a fairly simple dessert to prepare even though it is rich in both flavor and presentation. Combining dark chocolate, creamed and shredded coconut with raspberry preserves and fresh raspberries, this traditional French cake makes an exceptional end to almost any meal, and can be prepared in advance for a dinner party or special event as it can be served at room temperature. Serve hot with a cup of fresh brewed coffee or espresso, and cold with a scoop of homemade French vanilla ice cream. Grease a 9 inch by 12 inch jelly roll pan and line the inside with baking parchment. Preheat the oven to 400 degrees F. Beat the eggs and caster sugar together in a large mixing bowl with an electric mixer for 10 to 12 minutes, or until the mixture is light and frothy. Sift the flower into the large mixing bowl with the sugar and egg mixture and fold in with a spatula. Fold in the creamed coconut and shredded coconut. Pour the mixture into the prep
