Tonino's Temptations - Italian & English Recipes - Cooking at its best

Grease a baking tray and cover with greased cooking parchnent or alluminium foil. beat eggs yolks

and gradually beat in the sugar, continuing to beat until pale and fluffy, place the chocolate pieces in

a bowl with the cold water and put on top a small pot ,set over to simmering water and stir until

chocolate meltes. Cool a little then stir the chocolate into the yolk mixture.whisk egg whites until

they form soft peaks and fold into the yolk mixture. Spread the mixture evenly on the prepared

baking tray leaving 2 cm. margin all round. Place in a moderate preheated oven 180c gas mark 4

and bake for 10 minutes then reduce heat to 150c gas mark 2 for further 5 minutes. Remove from

oven and cover with a damp cloth , then plece in a fridge for 1 hour. Remove the cloth and take off

the parchement or alluminium foil from the baking tray. Dust a large sheet of waxed paper with

grated chocolate, turn the roulade out onto the chocolate and carefully peel off the parcement or

foil. Whip the cream with icing sugar and vanilla and spead over the roulade. Roll up like a swiss

roll, using the waxed paper to help you, onto a long serving platter. and dust with icing sugar.