Ingredients

Chocolate roulade

• 175g dark chocolate
• 5 eggs
• 225g castor sugar

Filling

• 250ml cream lightly whipped (Barbara adds orange ride and a little juice)
• icing sugar for dusting

Optional extra cream to decorate

Method

1. Line a baking tray, approx 12″ x 9″ with non stick Bakewell paper.
2. Break up chocolate and put into a bowl with 3-4 Tbsp water
3. Dissolve this over steam until a thick cream.
4. Separate eggs and cream the yolks with the castor sugar till thick
5. Cool melted chocolate slightly and add this.
6. Whip the egg whites till holding their shape and carefully fold into the chocolate and egg yolk mixture.
7. Pour into the prepared tin and bake at 350 degrees farhenheit for 20 – 25 mins.
8. Cover the top with a damp cloth and leave overnight.
9. To complete, remove the cloth and turn roulade over onto waxed paper well dusting with icing sugar.
10. Peel off the paper base and spread the whipped cream.
11. Roll up like a swiss roll and dust with icing sugar to serve.
12. The top can also be piped with additional cream and topped with fresh fruit or nuts.
13. Best served with fresh cherries.