Coronation Chocolate Roulade

200g/7oz plain chocolate
6 large eggs
175g/6oz caster sugar
300ml/10 fl oz double cream
5ml/1 tsp vanilla extract or paste
Icing sugar and cocoa for sprinkling
Chocolate shavings to decorate ( optional)

 

1.  Base line a non- stick Swiss roll tin measuring approx 28 x 38 cm (11x15in) with baking parchment.

Preheat the oven to 180c/fan160/350f/gas4

 

2.  Break up the chocolate and place in a small heatproof bowl with 150ml/ 1/4 pt water and place over a pan of simmering water.  Gently melt the chocolate, stir until smooth and set aside.

3.  Separate the eggs.  Place the yolks in a bowl with the caster sugar and beat with an electric whisk until light in colour and very thick.  ( this will take a few minutes)  Beat in the warm chocolate liquid chocolate until thoroughly blended.

4.  In a clean bowl whisk the egg whites until they just hold soft peaks.  Using a large metal spoon mix in a quarter of the egg white mixture.  This will help loosen it and add some air.  Then carefully fold in the remaining egg white a spoonful at a time.  Do not over-fold as this knocks air out.  Pour immediately into the prepared tin

5.  Bake for 25-30 minutes ( the top should feel like a crust ).  Allow the roulade to cool in the tin.  Whip the cream with the vanilla until it holds its shape.

6.  Lightly dust a large sheet of baking parchment with a mixture of icing sugar and cocoa powder.  Carefully turn out the roulade and remove the paper.  Spread the cream over leaving a small border at the top edge.  Using the baking parchment roll up tightly from the long side ( don’t worry if it cracks roulades are meant to)

 

7.  Using the paper to lift it transfer to a serving dish and sprinkle with cocoa and decorate with chocolate shavings, if using.

 

Will keep in the fridge for 24 hours but also freezes.  Thaw in a cool room.