Chocolate Roulade 

100 g (4 oz) Plain Chocolate
4 Eggs
100 g (4 oz) Caster Sugar
300 ml (10 fl oz) Fresh Double Cream

* Cut a 30.5 (12 in) square of non stick paper. Fold up 2.5 (1 in) all the way round. Snip into the corners and secure with paper-clips to form a free standing paper case. Place onto a baking tin.

* Separate the yokes from the whites.

* Break the chocolate in a bowl and melt over a pan, leave to cool.

* Whisk the yolks and sugar until thick, then stir in the cool melted chocolate.

* Whisk the egg whites until stiff and gently fold into the mixture.

* Pour the mixture into the prepared baking tray.

* Bake at 180 C, 350 F, Gas mark 4 for about 15 minutes.

* Cover with a dampened tea-towel and leave overnight.

* Remove the tea- towel and flip the roulade onto a sheet of sugared greaseproof paper.

* Whip the fresh cream until softly stiff.

* Spread onto the roulade and roll up using the sugared grease proof paper.

* You may wish to decorate with whipped cream and chocolate flakes.

* Enjoy!