This coeliac friendly dessert is very rich but loved by all.
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Method:
Preheat oven to 180C.
Line the tin with non stick baking paper.
Whisk the egg yolks with the sugar until a pale thick mousse forms.
Melt the Chocolate with the water.
Whisk the egg whites.
Fold the egg mousse into the melted chocolate in 3 stages. Then fold in the egg white.
Pour the mixture into the prepared tin and bake for 20 minutes or until set in the center.
Cover the hot roulade with a damp clean cloth. When cool, remove the cloth, sprinkle with icing sugar and turn onto a sheet of clean baking paper. Spread with the Chantilly cream and roll.
Chantilly Cream
Fold the icing sugar and vanilla through the whipped cream.
