Chocolate Roulade

[Desserts]

225g/8oz plain chocolate, roughly chopped

85ml/3fl oz water

1 teaspoon instant coffee powder

5 eggs

140g/5oz caster sugar

200ml/1/3 pint double cream

icing sugar

1. Take a large roasting tin and cut a double layer of non stick baking parchment slightly bigger than it. Lay the parchment in the pan. Preheat oven to 200°C/400°F/Gas mark 6.

2. Put the chocolate, water and coffee into a pan and melt over a low heat.

3. Separate the eggs and beat the yolks and caster sugar until pale and mousse like. Add the melted chocolate.

4. Whisk the whites until stiff but not dry. With a metal spoon, stir a small amount thoroughly into the chocolate mixture. Fold the remaining egg whites in gently. Spread the mixture evenly on to the baking parchment.

5. Bake for about 12 minutes until the top is slightly browned and firm to the touch.

6. Slide the cake and parchment out of the pan and on to a wire rack. Cover immediately with a damp teatowel (to stop it from cracking) and leave to cool.

7. Whip the cream and spread it evenly over the cool cake. Roll up like a Swiss roll removing the parchment as you go. Put the roll on to a serving dish and just before serving sift a little icing sugar over the top.