Chocolate Roulade

100g/4oz plain chocolate in pieces
4 eggs separated
100g/4oz caster sugar

Filling:
300ml/10fl oz whipping cream
2 tbsp icing sugar

1. Heat oven over 180C, Gasmark4. Grease and line a swiss roll tin

2. Melt chocolate over a pan of hot water, stir and cool slightly

3. Whisk egg yolks and sugar until thick and creamy, add chocolate

4. Whisk egg whites, fold into chocolate mixture

5. Pour into swiss roll tin and bake for 20 mins

6. Turn out onto greaseproof paper sprinkled with icing sugar, peel off lining paper and leave to cool under damp tea towel

7. Whip cream, spread over cold roulade, roll up roulade and dust with icing sugar.