Chocolate Roulade

This Cake is a Firm Favourite in my house. In fact we like it so much I baked this cake for my Son's 100 days Birthday Celebration. In Korean culture,100 days is seen as an important milestone and is celebrated along with the first year

Ingredients

175 grams of  Good quality Dark Chocolate
175 grams of Caster Sugar
6 eggs Separated
2 Tbsps of Cocoa Powder, sifted
300 ml of Double Cream
Icing Sugar

Method

1)Preheat the oven to 180 oC and  lightly grease a swiss roll tin and line with baking paper
2)Break the chocolate into a Bowl and place it over a pan hot water but the bowl must not touch the water and allow the chocolate to slowly melt over a low heat and leave to cool.
3)Whisk the  Sugar and Egg Yolks with an electric Whisk on a high speed until it becomes pale and creamy.
4) Add the Cooled Chocolate and Mix until all is blended.
5)In a Separate Bowl, whisk the Egg whites until they create soft peaks
6) Add slowly the egg whites to the chocolate mixture and mix until blended
7) Sift the cocoa and into the chocolate mixture and mix.
8)Spread evenly  the mixture over the swiss roll tin and bake for 20 minutes
9) Remove the cake from the oven, leave in the tin. Cover with a dry tea towel and leave until cold
10)  Whip the cream until just holds it's shape and dust a large piece of greaseproof paper with sifted icing sugar. turn out the roulade onto the paper and peel off the lining paper it was cooked with.
11) Spread with cream and roll up tightly using the paper it's lying on to help, don't worry about cracks, then dust with more icing sugar.



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