Chocolate Roulade

Ingredients (serves 8)

• Melted butter, to grease
• 200g good-quality dark cooking chocolate, chopped
• 60ml (1/4 cup) warm water
• 6 eggs, at room temperature, separated
• 100g (1/2 cup, firmly packed) brown sugar
• 100g dark chocolate melts, to decorate
• 100g white chocolate melts, to decorate
• 185ml (3/4 cup) thickened cream
• 2 tbs Baileys Original Irish Cream liqueur
• 1 1/2 tbs cocoa powder, sifted, to dust

Method

1. Preheat oven to 180°C. Brush a 24 x 30cm (base measurement) Swiss roll pan with melted butter to lightly grease. Line with non-stick baking paper, cutting the corners to fit.
2. Place the cooking chocolate and water in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth (see microwave tip 1). Remove from heat.
3. Use an electric beater to beat the egg yolks and sugar in a large bowl until thick and pale and a ribbon trail forms when the beaters are lifted. Add the chocolate mixture and use a large metal spoon to fold gently until combined.
4. Use a clean electric beater to beat the egg whites in a large, clean, dry bowl until soft peaks form. Fold a large spoonful of egg white into the chocolate mixture, then fold in the remaining eggwhite until evenly combined. Pour into the prepared pan and gently smooth the surface with the back of the spoon.
5. Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and immediately cover with a piece of non-stick baking paper, then a damp tea towel. Set aside to cool on the tray for 30 minutes or until completely cooled.
6. Meanwhile, place the dark chocolate melts in a heatproof bowl over the saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth (see microwave tip 2). Pour the melted chocolate over a clean, cold work surface (such as marble). Set aside for 5 minutes or until just set. Use a large sharp knife, held at an angle, and drag the blade over the set chocolate to create chocolate curls. Transfer to a tray. Repeat with white chocolate melts.
7. Use an electric beater or a balloon whisk to whisk the cream and the Baileys together in a large bowl until soft peaks form.
8. Cut another piece of non-stick baking paper slightly larger than the roulade. Place on a work surface and dust evenly with the cocoa powder. Remove the tea towel and baking paper from the top of the roulade. Turn the roulade onto the cocoa-dusted paper. Remove remaining sheet of baking paper now on top of the roulade. Spread cream mixture evenly over the roulade. Starting with a short side closest to you and using the baking paper underneath as a guide, firmly roll up the roulade. Wrap the baking paper around the roulade and place, seam-side down, on a tray. Chill in the fridge for 2 hours before removing baking paper. Serve decorated with chocolate curls.