Chocolate roulade

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners.

2. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool.

3. Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.

4. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.

5. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour.

6. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.

7. Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little).

8. Whip the cream until it forms soft peaks when the whisk is removed.

9. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper.

10. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges.

11. Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm.

12. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices.

13. Dust with icing sugar and serve in slices.