Preparation Time:50 minutes
Cooking Time:30 minutes
Level of Difficulty:Easy
Servings:8-10

Ingredients

• 175g caster sugar, sifted icing sugar, for dusting

Method

1. 2. Lightly grease a 23x33cm Swiss roll tin, and line with baking parchment.
2. 3. Put the 175g of chocolate in a small heatproof bowl set over a pan of hotwater. Heat gently, stirring occasionally, until melted. Leave to cool alittle.
3. 4. Combine the egg yolks and sugar in a large bowl and whisk for about 5minutes until pale and creamy. Add the cooled melted chocolate and stir toblend evenly.
4. 5. In a separate bowl, whisk the egg whites until stiff but not dry. Using alarge metal spoon, carefully fold into the chocolate mixture.
5. 6. Turn the chocolate mixture into the tin, tilting the tin so that the mixturespreads evenly into the corners. Bake for 20 minutes or until firm to thetouch.
6. 7. Remove from the oven. Leave to cool for a few minutes.
7. 8. Place a clean damp tea towel over the cake with a board on top. Invert,remove the tin and peel away the baking parchment.
8. 9. Roll up the cake with the damp tea towel to keep the sponge moist. Leave tostand for about 5 minutes.
9. 10. Meanwhile, make the filling. Put the chocolate in a heatproof bowl set overa pan of hot water. Heat gently, stirring occasionally, until the chocolate hasmelted. Leave to cool a little.
10. 11. Quickly fold into the whipped cream, taking care the chocolate doesn't splitbut sets to form a mousse.
11. 12. Unroll the cooled cake don’t worry if it splits as the mousse will stick ittogether again.
12. 13. Leaving a 2cm margin all round, spread the chocolate mousse evenly over thecake.
13. 14. Sprinkle the fruit, if using, evenly over the filling.
14. 15. Carefully roll up the cake again.
15. 16. Dust with sifted icing sugar before serving.