Preparation

• 1
  Separate Eggs
• 2
  Beat the yokes with the caster sugar until pale in colour with a wire whisk
• 3
  Melt the chocolate with the water gently and add to mixture
• 4
  In a clean bowl beat egg whites until soft peaks forming and then fold into Chocolate mixture
• 5
  Pour into Silicone paper lined sandwich tin and bake for 20 mins at 180 degrees centigrade
• 6
  Cool in tin and place damp teacloth over tin and leave in fridge overnight
• 7
  When ready to serve whip cream and add either amaretto or almond essence
• 8
  Take a sheet of grease proof paper and sprinkle generously with the icing sugar
• 9
  Tip out the chocolate base and spread with the cream
• 10
  Pull edge of grease proof paper and roll up roulade
• 11
  Sprinkle with more icing sugar if desired and decorate with fresh fruit such as strawberries, raspberries or blueberries.