Chocolate roulade recipe
6oz plain chocolate
5 eggs
6oz caster sugar
3 tablespoons hot water
Icing sugar
0.5 pint double cream
This recipe needs to be baked in a large shallow tin. Use4 a biscuit tin approx 13.5 inch by 9.5 inch or a large Swiss roll tin. Brush the tin with oil, line with a sheet of greaseproof paper and set aside.
Break the chocolate into a small mixing basin and place over a pan of hot but not boiling water and stir until melted. Meanwhile separate the eggs cracking the yolks into one basin and the whites into a second smaller basin, add the sugar to the yolks and whisk until pale in colour. When the chocolate has meted remove from the heat and stir in the hot water. Stir the chocolate and water together to get a smooth, soft mixture. Add to the egg yolks and sugar and mix well. Whisk the egg whites until stiff then fold gently but thoroughly into the chocolate mixture. Pour into the prepared tin and spread evenly taking particular care to spread the mixture to the corners of the tin. Place in the centre of a moderate oven ? 350F, Gas 4 - and bake for 15 mins.
Remove from the oven, cover with a sheet of greaseproof paper and a damp cloth and leave overnight. This keeps the roulade soft as it cools making it possible to roll up when cold. Turn out onto a sheet of greaseproof paper which has been well dusted with icing sugar. Peel away the baking paper. Lightly whip the cream and spread over the surface of the roulade. Roll up like a Swiss roll using the sugared paper to help. Chill until ready to serve, then using a sharp knife cut into slices diagonally.