Recipe

1. Preheat the oven to 180C/fan 160C/gas 4. Lightly grease a swiss-roll tin and line with non-stick baking paper, pushing it into the corners
2. Break the chocolate into pieces over a bowl and stand the bowl over a pan of hot water. Make sure the bowl does not touch the water or it may burn the chocolate
3. Place the pan over a low heat until the chocolate has melted
4. Measure the sugar and egg yolks into a large bowl and whisk with a hand whisk until creamy
5. Add the cooled chocolate and stir with the mixture until everything is blended
6. In a separate bowl, whisk the egg whites until stiff but not overly dry, they should leave a slight trail when lifted
7. Stir a large spoonful of the egg whites into the chocolate mixture. Mix gently, then fold in the remaining egg whites
8. Add the sieved cocoa powder to the mixture and mix gently
9. Spread evenly in the prepared tin
10. Bake in the preheated oven for about 20 minutes until firm
11. Remove the cake from the oven, leave in the tin, cover with a tea towel and leave until cold
12. Whip the cream until it just holds its shape and dust a large piece of greaseproof paper with sifted icing sugar
13. Turn out the roulade and peel off the paper and spread with cream
14. Roll up very tightly like a swiss roll, using the paper to help. Don’t worry when the roulade cracks, a good roulade should crack
15. Dust with more sifted icing sugar to serve
16. Cut up into slices, small or very large – we won’t judge!