Chocolate Roulade

5 large eggs separated
175 g. caster sugar
175 g. dark chocolate cut in pieces
3 tablespoon cold water
50 g. grated chocolate

250 ml. double cream, chilled
1 tablespoon icing sugar
1 drop of vanilla


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.