Chocolate Roulade

6 oz good quality plain dark chocolate, in pieces
2/3 cup water
6 eggs, separated granulated sugar
3/4 cup + 2 Tbs. sugar

Filling:

1 1/4 cup whipping cream
1 tsp. granulated sugar
1/2 tsp. vanilla

Decoration:

cocoa powder, for dusting
chocolate curls

• Lightly oil and line a 15 x 11 inch jelly roll pan with nonstick baking parchment.
• Melt the chocolate with the water in a double boiler.
• Stir until smooth; set aside.
• Whisk the egg yolks and sugar together in a bowl, using an electric whisk, until pale and thick.
• Beat in the melted chocolate.

• In a clean bowl, whisk the egg whites until they just hold a soft peak.
• Stir a quarter of the egg white into the chocolate mixture to loosen it, and then carefully fold in the remainder, using a large metal spoon.
• Do not over-mix.
• Immediately pour into the prepared pan and spread into the corners.

Bake at 350 degrees F. for 20 to 25 minutes until well risen and springy to the touch.

• Cover the roulade with a damp tea towel and leave in the pan until cold.
• Once cold, cover the cloth with plastic wrap, then refrigerate for at least 6 hours or overnight.

• For the filling, whip the cream in a bowl until it starts to thicken.
• Add the sugar and vanilla and continue to whip the mixture until it just holds its shape. Lightly dust a large sheet of greaseproof paper with sugar.
• Uncover the roulade, and then carefully turn it out on to the greaseproof paper.

• Slice 1/4 inch off the two short sides to neaten.
• Spread the cream over the roulade.
• Roll up tightly from a long side, using the paper to help.
• Transfer to a plate, sprinkle with cocoa and serve it decorated with chocolate curls.

Chocolate Roulade

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