A Copas family favourite, this roulade recipe comes out for all family occasions.
150g (5oz) plain chocolate, broken into pieces
3 tbsp water
4 eggs, separated
150g (5oz) caster sugar
284ml (10 fl oz) double cream, whipped
sifted icing sugar
Preheat the oven to 180’C / Fan 350’F / Gas 4.
1 – Place the chocolate and water in a pan and heat gently until melted. Whisk the egg yolks with half the sugar until thick and creamy, then whisk in the warm chocolate. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the chocolate mixture.
2 – Turn into a lined and greased 20 x 30cm (8 x 12in) swiss roll tin and bake in the oven for 25 to 30mins, until firm. Leave to cool for 5 minutes, then cover with a clean damp cloth and leave in the refrigerator overnight.
3 – Carefully remove cloth and turn the roulade onto a sheet of greaseproof paper sprinkled thickly with icing sugar. Peel off the lining paper. Spread three quarters of the cream evenly over the roulade and roll up like a swiss roll. Transfer to a serving dish, pipe remaining cream on the top and decorate with chocolate shavings.