Over the years I have experimented with many different chocolate roulade recipes, this one works every time – Gill.
5 large eggs, separated
175 grams caster sugar
175 grams good dark chocolate, broken into pieces
3 tablespoons cold water
50 grams grated chocolate.
250 ml double cream, chilled
1 tablespoon icing sugar
Dash of vanilla
Grease a baking tray and cover it with greased cooking paper. Beat egg yolks and gradually beat in the sugar, continuing to beat until it is pale and fluffy. Place the chocolate pieces in a bowl, set over simmering water and stir until the chocolate melts. Cool a little, then stir the chocolate into the yolk mixture.
Whisk the egg whites until they form soft peaks and fold into the yolk mixture. Spread the mixture evenly onto the prepared baking tray, leaving an inch margin all round. Place in a pre-heated oven (180c/350f) and bake for ten minutes. Then reduce heat to 150c/300f and bake for five minutes longer. Remove from the oven and cover the top with a cloth which has been wrung out in cold water. Cool, then place in the fridge for an hour.
Remove the cloth and loosen the cooking paper from the baking tray. Dust a large sheet of waxed paper with grated chocolate, turn the roulade out onto the chocolate and carefully peel the cooking paper.
Whip cream with the icing sugar and vanilla and spread half the cream on the roulade. Roll up like a Swiss roll, using the waxed paper to help, onto a serving platter. Decorate with the remaining cream.