Ingredients
- For the Filling:
- 6oz block chocolate
- 5 eggs
- 8 oz caster sugar
- 3-4 tbsp. water
- 1/2 pint double cream (lightly whipped and flavored with vanilla essence or rum or brandy)
- icing sugar for dusting
- Shallow swiss roll tin (12 inches by 8 inches) or roulade paper case
Preparation
Step 1
Line tin with oiled greaseproof paper, or brush the paper case with oil or melted shortening. Set the oven to 350.
separate the egss add the yolks gradually to sugar, beating until the mixture is lemon colored. melt the chocolate in water in a pan over gentle heat and, when it is a thick cream, draw pan aside. whip the egg whites to a firm snow, then add chocolate to egg yolks mixture; cut and fold egg whites into the mixture and turn it into the prepared tin or case. place in pre- set moderate oven and bake for 10-15 mins or until firm to the touch.
have ready a clean cloth, wrung out in cold water. take out the roulade, cool it slightly, then cover with cloth. (this is to prevent any sugary crust forming). leave it in a cool place for 12 hours or in a fridge overnight.
Lay a piece of greaseproof paper on a table, dust it well with icing sugar. remove the cloth and turn the roulade upside down on to the prepared paper; strip paper case off the roulade carefully, (or remove swiss roll tin), spread with the whipped cream and roll it up like a swiss roll. lift on to a serving dish and dust well with icing sugar.
Note: for serving for xmas the cream filling can be mixed with a little dry, sieved chestnut; overwise serve the roulade as it is.