Ingredients

• knob butter
• for greasing
• 170g/6oz plain chocolate (70% cocoa solids)
• 5 free-range eggs
• separated
• 225g/8oz sugar
• 284ml/10fl oz double cream

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Prepare a Swiss roll tin by greasing it with butter and then lining it with a piece of greaseproof paper slightly larger than the tin.
• Gently melt the chocolate in a glass bowl set over a saucepan of boiling water.
• Beat the egg yolks into the sugar.
• When the chocolate has cooled and melted a little
• pour it into the egg yolk and sugar mixture.
• Beat the egg whites to stiff peaks
• before folding into the chocolate mix.
• Pour the mix into the tin and bake in the oven for 15-20 minutes until firm to the touch - you will know the cake is ready when an inserted skewer comes out clean.
• Run a tea towel under cold water and wring out.
• Place the tea towel over the chocolate roulade once it has cooled a little. After ten minutes remove the tea towel
• transfer the roulade to the fridge and leave overnight.
• The next day
• sieve icing sugar over a sheet of greaseproof paper a little larger than the tin.
• Tip the cake out onto the fresh greaseproof paper and peel off the other piece of greaseproof paper from the top of the roulade.
• Whip the double cream and smooth it all over the roulade.
• Roll up the roulade
• using the greaseproof paper to help hold it together. It may crack a little
• but this will not affect the quality of the cake.