Chocolate Roulade with Chantilly Cream

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.

‍