Cakes and Gateaux Recipes - Chocolate Swiss Roll

Ingredients

• 225g plain chocolate

• 45ml water

• 30ml rum, brandy or strong coffee

• 7 eggs, separated

• 170g caster sugar

• 1.5ml salt

• 350ml whipping cream

• icing sugar, for dusting

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Method:

1. Preheat the oven to 180.C/350'F/Gas 4. Line and grease a 38 x 33cm/I5 x Bin Swiss roll tin with greaseproof paper.

2. Combine the chocolate, water and rum or other flavoring in the top of a double boiler, or in a heatproof bowl set over simmering water. Heat until melted, Set aside.

3. With an electric mixer, beat the egg yolks and sugar until thick. Stir in the melted chocolate.

4. In another bowl, beat the egg whites and salt until they hold stiff peaks. Fold a large dollop of egg whites into the yolk mixture to lighten it, then carefully fold in the rest of the egg whites.

5. Pour the mixture into the tin and smooth evenly with a palette knife. Bake for 15 minutes. Remove from the oven, cover with greaseproof paper and a damp cloth. Leave to stand for 1-2 hours. With an electric mixer, whip the cream until stiff. Set aside.

6. Run a knife along the inside edge of the tin to loosen the cake, then invert the cake on to a sheet of greaseproof paper that has been dusted with icing sugar.

7. Peel off the lining paper. Spread with an even layer of whipped cream, then roll up the cake with the help of the sugared paper. Chill for several hours. Before serving, dust with an even layer of icing sugar.