Chocolate roulade

Pre-heat the oven to gas mark 4, 350°F (180°C). Prepare a tin 11.5 x 7 inches (29 x 18 cm) and about 1 inch (2.5cm) deep, by oiling it and lining the base with silicone paper.

First place the egg yolks in a basin and whisk until they start to thicken, then add the caster sugar and continue to whisk until the mixture thickens slightly. Now mix the cocoa powder into the egg yolk mixture. Using a clean whisk and bowl, beat up the egg whites to the soft peak stage. Carefully cut and fold the egg whites into the chocolate mixture gently and thoroughly.

Pour the mixture into the prepared tin. Spread it evenly. Place in the centre shelf for 20-25 minutes until springy to the touch.

Break the plain chocolate into pieces into a basin and add the water. Now place the basin over a saucepan of barely simmering water and wait for the chocolate to melt. After that, remove from the heat and beat it with a wooden spoon until smooth. Next, beat the 2 egg yolks, first on their own, then into the warm chocolate mixture. Let it cool a bit, then whisk the egg whites till stiff and fold them into the chocolate mixture. Cover the bowl and chill in the refrigerator for about an hour.

When the cake is cooked, remove it from the oven and leave it in the tin to cool. It will shrink quite a bit as it cools but do not worry. Once the cake is quite cold, turn it out onto a sheet of greaseproof paper which has been liberally dusted with caster sugar. Peel away the cake tin lining paper from the bottom of the cake (which is now facing upwards).

Spread the chocolate filling over the cake. Whip the cream softly and spread it over the chocolate filling. Finally, gently roll up the cake to make a roulade. During the rolling up, the cake will crack, but this is normal and looks most attractive.