Chocolate Roulade - as seen in the Island Packet

This is such an old recipe in my collection and a "go to" dessert.  It never fails, and if it cracks a bit when you roll it up?  That's just fine, it adds to the look.  It's a good idea to make it the day before you want to serve it, but that could present a problem!  Some one might eat it...which is what happened around here!  So my suggestion would be to make two or pad lock the fridge!  It is just a delicious roll of light cream and brownie like chocolate cake...takes about 40mins to make from start to finish and is dead easy to make!

Chocolate Roulade

Serves 6-8

6oz bittersweet chocolate

3 tablespoons water

1-tablespoon coco powder

5 eggs, separated

1-cup sugar

2 teaspoons vanilla

For the filling

10oz heavy cream

1-tablespoon confectioners sugar

Preheat oven to 350°F.  Line and grease an 8x12-baking sheet with parchment paper, grease the parchment paper.

Heat chocolate, coco powder and water in a pan over low heat until just melted.  Check constantly to prevent the chocolate from seizing.  Set aside.

Beat sugar and egg yolks in a large bowl until thick, creamy and pale. Beat in vanilla and fold in cooled chocolate mixture.  Whisk egg whites until stiff and gently fold into the chocolate until incorporated and uniform in color.

Gently pour batter into prepared pan.  Bake for 20-25 minutes, until roulade springs back when touched.  Cool for 5 minutes, place a damp (clean) tea towel on top and cool completely.

Whip cream and confectioners sugar until stiff.  Turn roulade out onto a piece of parchment paper sprinkled with confectioner’s sugar.  Carefully peel paper from top of roulade.  Spread whipped cream over and roll up lifting the paper as you go.  The roulade will crack, which is fine (the texture should be like a moist brownie).  Carefully lift using the paper and transfer to a plate, sliding the roulade off with a spatula (if necessary).