Chocolate Roulade

8 Eggs
250g Milk Chocolate, broken into cubes
250g Caster sugar
250ml Double Cream
1tsp Vanilla sugar or Essence
2 tbsp Icing sugar








Method:

Per-heat the oven to 180°C and Grease and line a 33-x23cm Swiss roll tin with greased non-stick baking paper.

Melt the chocolate slowly in a bowl over a large pan of simmering water, and then cool slightly.

Place the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy.

Add the cooled chocolate and stir until evenly blended. In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.

Turn into the prepared tin and gently level the surface. Bake in the pre-heated oven for about 25 minutes until firm to the touch.

Remove the cake from the oven, leave in the tin and place a cooling rack over the top of the cake.

Place a damp tea towel on top of the rack; place the whole lot into a plastic bag and leave for several hours or overnight in a cool place.

Whip the cream until it just holds its shape, and dust a large piece of greaseproof paper with icing sugar. Turn the roulade out onto the sugared paper and peel off the baking paper.

Spread with the whipped cream and roll up like a Swiss roll, starting at the long edge and using the paper to help, rolling carefully but firmly.

Dust with more icing sugar and grate chocolate over it.