Chocolate Roulade (Gluten Free)

Serves 8

Ingredients:
6ozs Plain Chocolate
5 Large Eggs
6ozs Caster Sugar
2 Tablespoons Hot Water (see recipe)
A little Icing Sugar
Cream and fruit for filling

Swiss roll tin approx. 13½" x 9" brushed with oil, lined with non-stick paper cut to fit width of tin but long enough to overlap the two ends.  Lightly Oil Paper

Oven 180ºC, 350ºF, 160ºC Fan Oven, Gas Mark 4

1 Break chocolate into a bowl over a saucepan of hot water – leave until soft.

2 Separate eggs; put yolks into a large bowl, add sugar & using a whisk beat until pale in colour and thickened.

3 When chocolate has melted remove from heat & stir in 2tbls of hot water from the pan beneath, leave to cool a little.

4 Using a slow whisk incorporate the chocolate into the egg mixture.

5 In a clean bowl, whisk egg whites until stiff.  Using a large spoon mix 1 spoonful into the chocolate mixture to loosen it.

6 Then carefully, gently & evenly fold in the rest of the egg whites.

7 Pour mixture into the tin & spread evenly, paying particular attention to the corners.

8 Bake in the centre of oven for 15 – 20 mins, should be firm to touch. 

9 Remove from heat and while hot cover, first with a sheet of greaseproof paper and then a tea-towel and leave undisturbed until quite cold

10 Turn out onto a sheet of greaseproof paper that has been dusted with icing sugar.  Peel away the baking paper, whip cream and spread over, sprinkle with desired fruit.

11 Roll up using the sugared paper to help, it may crack but push it together and sprinkle with more icing sugar.  Chill for several hours before serving.

Enjoy!