Chocolate Swiss Roll Recipe

Ingredients:

• ¼ tsp Salt
• 3 tbsp Water
• 7 Eggs, separated
• 170 gms Castor Sugar
• Icing Sugar, for dusting
• 350 ml Whipping cream
• 225 gms Plain Chocolate
• 2 tbsp Rum, Brandy or Strong Coffee

Method:

1. Preheat a 350 degrees F/189 degrees C/Gas 4 oven. Line a 15 x 13 m (38 x 33 cm). Swiss roll tin with greaseproof paper and grease the paper.
2. Combine the chocolate, water and rum or other flavouring in the rop of a double boiler, or in a heatproof bowl set over hot water. Heat until melted. Set aside.
3. With an electric mixer, heat the egg yolks and sugar until thick.
4. Stir in the melted chocolate.
5. In another bowl, heat 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 whites.
6. Pour the mixture into the pan; smooth evenly with a metal spatula.
7. Bake for 15 minutes. Remove from the oven, cover with greaseproof paper and a damp cloth. Let stand for 1-2 hours.
8. With an electric mixer, whip the cream until stiff. Set aside.
9. Run a knife along the inside edge to loosen, then invert the cake onto a sheet of greaseproof paper that has been dusted with icing sugar.
10. Peel off the baking paper. Spread with an even layer of whipped cream, then roll up the cake with the help of the sugared paper.
11. Refrigerate for several hours. Before serving, dust with an even layer of icing sugar.