* 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 paperclips to form a free standing paper case. Place onto a baking sheet.

* Separate the yokes from the whites.

* Blend the coffee to a smooth paste with the water.

* 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 coffee and the cool melted chocolate.

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

* Pour 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.

* Decorate as required. Maybe fresh cream and small pieces of fruit
or maybe a lightly coat of icing sugar.

* Enjoy and don’t forget to share!

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