Chocolate Roulade

 

Serves 4 - 6

Preparation:  25 mins

Cooking Time:  15 mins.

 

This is a rich and indulgent pudding, which my Mother made often.   This is best made the day before.

 

 

 

Ingredients

 

• 170g / 6 oz plain chocolate

• 5 eggs

• 170g / 6 oz caster sugar

• 3 tablespoons hot water

• Icing sugar

• 150 ml double cream

 

 

 

Method

 

1. Pre-heat oven to 180C / Gas 4.
    

2. Choose a Swiss Roll tin measuring approx 34.5 cm x 24 cm, brush with oil and line with greaseproof paper.
    

3. Break chocolate into small pieces and place in a small basin over a pan of hot water - stir until melted, set aside.
    

4. Separate the eggs, put yolks into a large basin and whites into a second one.
    

5. Add sugar to yolks and beat with wooden spoon until pale in colour.
    

6. Add hot water to the melted chocolate, stir until smooth and beat into the yolks and sugar.
    

7. Whisk the egg whites until stiff, then fold gently and thoroughly into chocolate mixture.
    

8. Pour into the tin and spread evenly.
    

9. Place in the centre of moderate oven and bake for fifteen minutes.
    

10. Remove and cover with a sheet of greaseproof paper, then a damp cloth and leave overnight.
     

11. Turn out onto greaseproof paper well dusted with icing sugar.
     

12. Peel away the paper and spread with the whipped cream.
     

13. Roll up using the sugared paper to help.
     

14. Chill for some hours and dust just before serving with icing sugar.