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1
Preheat the oven to 350u00b0F. Grease and line the bottom of a 13 x 9-inch baking pan with parchment paper. In a large heatproof bowl, stir chocolate, coffee and 1/4 cup hot water over a saucepan of simmering water until the chocolate is melted. Set aside.
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2
In a medium bowl, beat the egg yolks and 1/2 cup sugar with an electric mixer for 5 mins, or until thick and creamy. Stir the egg mixture into the chocolate mixture.
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3
In a medium, clean bowl, beat the egg whites with electric mixer until soft peaks form. Gently fold the egg white, in 2 batches, into the chocolate mixture. Spread into the prepared pan.
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4
Bake for 10 mins, or until the top is firm to touch. Meanwhile, place a large sheet of parchment paper on a wire rack and sprinkle with 1 tbsp sugar.
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5
Turn the cake out onto the prepared parchment paper. Remove the cooked parchment paper and let the cake stand, upside down, until cooled.
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6
In a medium bowl, beat cream with electric mixer until firm peaks form. Spread the cream over the cake, then sprinkle evenly with the raspberries. Roll up the roulade from the long side, using the paper to lift and guide the roll.
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7
Refrigerate for at least 30 mins before serving.
