Emma's Chocolate Roulade

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 ounces semisweet chocolate (45-55% cocoa)
• 5 eggs, separated
• 8 ounces granulated sugar
• 8 ounces heavy whipping cream
• 1 tablespoon powdered sugar

Recipe

• 1 place chocolate in the top of a double boiler & heat gently, until melted.
• 2 beat the egg yolks with the sugar until thick and creamy, then fold in the warm chocolate mixture.
• 3 whisk the egg whites until stiff and fold into the chocolate mixture.
• 4 turn into 8 x 12 inch jelly roll pan that has been lined with greased baking parchment.
• 5 bake in a pre-heated moderate oven, 350 f oven for 20 to 25 minutes, until firm.
• 6 leave in the pan for 5 mins, then cover with a clean damp cloth.
• 7 at this stage you can place covered roulade in the fridge overnight.
• 8 when fullly cooled and just before serving, whip the heavy cream to stiff peaks -- as stiff as possible without turning it into butter.
• 9 carefully remove the cloth and turn the roulade out onto a sheet of wax paper, sprinkled thickly with icing sugar.
• 10 peel off the baking parchment.
• 11 fold the tablespoon of icing sugar into the whipped cream, then spread over the roulade and roll up starting on the long edge -- using the wax paper to help rolling.
• 12 transfer to a serving dish then sprinkle with more icing sugar as required.