CHOCOLATE ROULADE
Ingredients
Instructions
  1. Whisk the egg yolks with all but a T of the sugar till pale and add the sifted cocoa powder
  2. Whisk the whites to fluffy. Add the T of sugar and whisk to firm. Carefully fold the whites into the yolk mix.
  3. 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
  4. Tear off a second larger sheet of greaseproof paper and dust with cocoa powder and icing sugar
  5. 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
  6. Melt together 130 G of the chocolate + 50 mls of the cream. Add brandy or water
  7. Whip the rest of the cream + the icing sugar until firm
  8. Unroll the sponge and spread with the chocolate and when cool with the cream
  9. Roll up and dust to taste. Melt the rest of the chocolate and squiggle over