Directions

Pre-heat oven to 180°C/fan 160°C/Gas 4. Lightly grease a 33cm x 23cm swiss roll tin and line with non-stick baking parchment, pushing it into the corners.

1.Break the chocolate into small pieces over a bowl and stand the bowl over a pan of hot water, the bowl must not touch the water or the chocolate may overheat. Place the pan over a low heat until the chocolate has melted.

2.Measure the sugar and egg yolks into a large bowl and whisk with electric whisk until light and creamy. Add the cooled chocolate and stir until evenly blended.

3.In a separate bowl whisk the egg whites until stiff but not dry. Stir a large spoonful of the egg whites into the chocolate mix. Mix gently, then fold the remaining egg whites and the sieved cocoa powder. Spread evenly in the prepared tin.

4.Bake in the pre-heated oven for about 20 minutes until firm.

5.Remove the cake from the oven, leave in the tin, cover with a dry teatowel and leave in tin until cold.

6.Whip the cream until it just holds it’s shape and dust a large piece of greaseproof paper with sifted icing sugar.

7.Turn out the Roulade and peel off the paper. Spread with the cream. Score a mark 2.5cm in along the short edge, then roll up very tightly like a swiss roll, using the paper to help. Do not worry when the Roulade cracks – a good one should.

8.Dust with icing sugar to serve.