This chocolate and raspberry roulade is still creamy and delicious, but not too heavy a pudding. It is the perfect way to finish off a festive feast. Preheat the oven to 180C/160C Fan/Gas 4.

When you are ready to serve, and the roulade has cooled completely ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food ...

Line a swiss roll tray with parchment paper and set oven to 160oc. Separate the eggs into 2 bowls. Whisk the egg yolks with 60g of the sugar until pale and fluffy – use an electric whisk – it ...

Wrap the roulade in the foil and refrigerate until chilled, at least 45 minutes or up to 5 hours. Unwrap the roulade and cut into 1-inch-thick slices. Serve with the raspberry sauce.

To make the Roulade, start by deboning the rabbit ... Take off the heat and add the raspberry vinegar. After 1 minute, return to the heat and deglaze with white wine. Simmer for 5 minutes then ...