Chocolate Roulade

You will need a swiss roll tin , about 13.5 x 9.5 ins. Brush the tin with oil, line with a sheet of greaseproof paper and set aside.
Melt the chocolate in a bowl over hot water.
Whisk the sugar and eggs yolks until pale in colour. Remove the melted chocolate from the heat and stir in 3 tbsp. of hot water. Stir chocolate and water well together to get smooth, soft mixture and add egg yolks and sugar. Mix well. Whisk egg whites until stiff and fold thoroughly into the chocolate mixture.
Pour into prepared tin and take care to spread mixture into corners. Bake in a moderate oven 350 or reg.4 for 15 minutes.
Remove from oven, cover with greaseproof paper and a damp cloth and leave overnight.
Next day, turn out onto a sheet of greaseproof paper well dusted with icing sugar. Spread lightly whipped cream over the surface and roll up like a swiss roll, using the sugared paper to help.
Chill until ready to serve.
If you like to have a chocolate topping then boil up the cream - take it off the heat when it starts to boil and add in the broken up pieces of chocolate. Stir till it has all melted in and then pour over the swiss roll - voila!