Chocolate Roulade

Method

1. Preheat oven to 180 ℃ and grease a swiss roll pan.
2. Place the chocolate in a heat proof bowl over a saucepan of simmering water, making sure the water is not
touching the bottom of the bowl. Stir the chocolate until melted. Let sit to cook slightly.
3. Place egg yolks and sugar in the large bowl of the stand mixer and whisk on speed 4 until thick and pale, add
the cooled chocolate and mix on speed 2 until completely mixed through. Add the sifted flour and cocoa
powder and continue mixing until combined. Remove the bowl and set aside, place the egg whites in the small
mixing bowl and whisk with a clean whisk until eggs are stiff.
4. Stir by hand one third of egg mixture into the chocolate mix, mixing gently until egg whites are combined,
repeat with remaining egg whites.
5. Pour mixture into the prepared swiss roll pan and place in the oven and cook for 18 minutes
6. While the cake is in the oven, place a clean tea town on the bench and lay a large piece of non-stick baking
paper over the tea towel, then sprinkle the baking paper evenly with caster sugar.
7. When the cake is cooked turn out immediately onto the prepared paper. Roll the cake up from the short side, rolling
the paper inside the roll and using the tea towel to help guide you.
8. Let sit to cool.
9. While the cake is cooking, whip the cream, icing sugar and vanilla to form soft peaks.
10. When the cake is cooled, unroll and spread the cream over the cake leaving a 1cm border. Re-roll using the paper
as a guide. Place on a serving plate seam side down and let sit for 30 minutes in the fridge.
11. Sprinkle with icing sugar the serve