Ingredients: to serve four
8 oz / 225g plain chocolate (not cooking chocolate)
1 tbsp / 45ml water
4 eggs separated into yolk and white
8 oz / 225g sugar
Melt the chocolate with the water but do not overheat.
Whisk the egg yolks with half the sugar until thick and then whisk in the chocolate mixture.
Whisk the egg whites until stiff and then whisk the remaining sugar into the egg whites until the mixture stands in peaks.
Fold the chocolate mixture into the egg whites.
Grease and line a swiss roll tin and spread the mixture in the tin.
gas mark 4 350°F 180°C
Cook for 25 - 30 minutes or until firm.
Allow to cool for five minutes before covering with a clean damp tea towel and refrigerate overnight.
Just before serving cover with whipped cream and roll up like a swiss roll.