With Judith Cullen
Serves 6 -8
Cost - Approx $5
150 g dark chocolate
4 T water
5 eggs, separated
1 cup castor sugar
300 ml cream
Lightly brush with melted butter a 25 cm x 35 cm sponge roll tin. Line with greased wax paper.
Put chocolate in microwave and melt. Stir until smooth. Set aside until cool.
Beat egg yolks and sugar until thick and light. Whisk egg whites until they hold a soft peak. Mix chocolate into egg yolk mixture and fold in egg whites.
Spread mixture into prepared tin. Bake at 180C for 20 minutes.
Invert cooked roulade onto a clean tea towel.
Leave to cool.
Spread with whipped cream and roll up. Dust with icing sugar.
(TX: 18 July 2011)