Chocolate Roulade

Serves: 20

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Total Time: 55

Prep Time: 30

Cook Time: 25

• 175 gram(s) plain chocolate (see Cook's Tips)
• 6 large eggs
• 175 gram(s) caster sugar, plus 5ml (1 level tsp) and extra for dusting
• 284 ml carton whipping cream
• 2.5 ml (1?2tsp) vanilla extract (see Cook's Tips)
• Cocoa for sprinkling
• Chocolate shavings to decorate

Method

1. Base-line a non-stick Swiss roll tin, measuring approximately 28x38cm (11x15in), with non-stick baking parchment.
2. Break up the chocolate and place in a small heatproof bowl with 150ml (1/4 pint) water. Melt the chocolate slowly over a pan of very gently simmering water. Set aside.
3. Separate eggs. Place yolks in a bowl with 175g (6oz) caster sugar and beat with an electric whisk until light in colour and thick. Beat in the warm, liquid chocolate until thoroughly blended.
4. In a bowl, whisk the egg whites until they just hold a soft peak (see Cook's Tips). Beat a quarter of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder with a large metal spoon - do not overfold. Pour immediately into the prepared tin.
5. Bake at 180°C (160°C fan) mark 4 for 25min (see Cook's Tips). Allow the roulade to cool a little in the tin, then cover with clingfilm and a clean, damp cloth. Once cold, cover cloth with clingfilm; refrigerate for at least 6hr or overnight.
6. Whip the cream until it just begins to thicken, add 5ml (1 level tsp) caster sugar and the vanilla extract. Continue to whip until it just holds its shape.
7. Lightly dust a large sheet of greaseproof paper with caster sugar. Remove clingfilm and cloth from the roulade; carefully turn out on to greaseproof paper. Cut 5mm (1/4in) off two short sides of the roulade to neaten. Spread cream over the roulade and roll up tightly from the long side, using greaseproof paper to help (don't worry if the sponge cracks).
8. Transfer to a serving dish, sprinkle with cocoa and decorate with chocolate shavings.
9. PREPARE AHEAD Complete to end of step 7 up to 6hr ahead or overnight, then cover and refrigerate. TO SERVE Complete the recipe. TO FREEZE Complete to end of step 7, wrap and freeze. TO SERVE Thaw at cool room temperature overnight, then complete the recipe. COOK'S TIPS Use chocolate with 60-70% cocoa solids. Pure vanilla extract has a much better flavour than essence. Don't whisk whites too stiffly otherwise they'll be difficult to incorporate. A crust develops while baking, so it's hard to see if the roulade is cooked. Press with your fingertips or use a skewer - the sponge should spring back 320cals, 22g fat (of which 12g saturates), 24g carbs, 18g added sugar per serving Look here for... More magazine recipes at your fingertips Try our recipe search WANT TO KNIT THIS CAKE? This recipe is part of our fun 'Make it, bake it' feature, which gives you the wonderful options of both cooking and knitting our cakes. Both the recipes and the knitting patterns are free - click here to discover 'Make it, bake it'.

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