Chocolate Roulade

1. Line a 15 x 11 inch non-stick Swiss roll tin (jelly roll) with baking parchment.

2. Put the chocolate into a heatproof bowl with 1/4 pint water. Melt over a pan of gently simmering water. Stir until smooth off the heat and cool slightly.

3. Put the egg yolks and superfine sugar into a bowl and beat with an electric whisk until light in colour and thick. Beat in the chocolate until thoroughly blended.

4. In a clean bowl, whisk the egg whites until they just hold soft peaks. Beat one quarter of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder using a large metal spoon, until evenly combined; do not over-fold. Pour immediately into the prepared tin.

5. Bake at 180°C (160°C fan oven) for about 25 minutes (see note). Leave the roulade to cool a little in the tin, then cover with a clean, warm damp tea-towel. Once cold, cover the cloth with Saran wrap; chill for at least 6 hours or overnight.

6. Whip the cream in a bowl until it is just beginning to thicken. Add the superfine sugar and vanilla extract. Continue to whip until the cream just holds its shape.

7. Lightly dust a large sheet of greaseproof paper with superfine sugar. Remove the Saran wrap and cloth from the roulade and carefully turn out on to the greaseproof paper. Trim 1/4 inch off the two short sides to neaten. Spread the cream over the roulade and roll up tightly from the long side, using the greaseproof paper to help - don't worry if the sponge cracks, this is a characteristic of a roulade.

8. Transfer to a serving dish, sprinkle with cocoa powder and decorate with chocolate curls to serve.

note: A crust will form during baking, making it tricky to tell if the roulade is cooked. Press the centre lightly with your fingertips - it should spring back.