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Ingredients
- 6 eggs separated
- 200 G caster sugar
- 150 G 70% dark chocolate
- 250 mls double cream
- 2 T brandy or water
- 50 G icing sugar
- 50 G cocoa powder plus extra for dusting
- Icing sugar for dusting
Ingredients
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Instructions
- Whisk the egg yolks with all but a T of the sugar till pale and add the sifted cocoa powder
- Whisk the whites to fluffy. Add the T of sugar and whisk to firm. Carefully fold the whites into the yolk mix.
- Tip into a greased and lined 30 x 20 x 5 cms baking tray and bake for 20-22 mins at 180 C until cooked but springy
- Tear off a second larger sheet of greaseproof paper and dust with cocoa powder and icing sugar
- With the long side of the cake facing use paper to help you roll up the cake, leaving it rolled up whilst you make the filling
- Melt together 130 G of the chocolate + 50 mls of the cream. Add brandy or water
- Whip the rest of the cream + the icing sugar until firm
- Unroll the sponge and spread with the chocolate and when cool with the cream
- Roll up and dust to taste. Melt the rest of the chocolate and squiggle over