Ingredients
- 150g plain chocolate (best cooking choc)
- 3 tablespoons hot water
- 5 eggs
- 150g caster sugar
- 300ml double cream
- Icing sugar to dust
Method
- Break the chocolate into a small bowl and melt.
- Separate the eggs. Add the yolks to the sugar and beat thoroughly until pale in colour.
- When the chocolate has melted, remove it from the heat and stir in the hot water until it forms a smooth mix. Then beat it into the egg yolks and sugar.
- Whisk the egg whites until stiff, then fold gently into the chocolate mix.
- Pour into a flat tin lined with greaseproof paper. Put in the middle of the oven at 180C for 20-30 minutes.
- Take out and allow to cool, still in the tin. When cool, cover with a clean tea towel and leave overnight in the fridge.
- Lift out of the tin using the greaseproof paper, put the tin over the top and turn upside down. Remove greaseproof paper.
- Cover with whipped cream, and roll like a swiss roll