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Grated Chocolate Roll

© Julie
Photo by Julie O’Malley

Grated Chocolate Roll

4 eggs, separated
1/2 cup caster sugar
2 Tbsp hot water
60g dark chocolate, grated
1/2 cup SR flour
1-2 Tbsp caster sugar, extra

Vanilla Cream:
3/4 cup thickened cream
2 tsp icing sugar mixture
1 tsp vanilla extract/essence

Grease 25 x 30cm Swiss roll pan, line base and sides with paper.
Beat egg yolks and sugar with electric mixer for about 5 mins or until thick and creamy. Fold in hot water and chocolate, fold in sifted flour. Beat egg whites until soft peaks form, fold into mixture, pour into prepared pan. Bake in moderate oven for about 12 mins or until just cooked. Don’t overcook otherwise it will crack when you try to roll it up.
Turn immediately onto paper which has been sprinkled with extra sugar. Trim crisp edges from sides of cake, roll up in paper from the long side. Stand 2 mins. Unroll, cool. Spread with vanilla cream, rollup. Serve topped with extra whipped cream and chocolate curls, if desired.

Vanilla Cream:
Beat cream, icing sugar and vanilla in small bowl with mixer until soft peaks form.

Keeping time is 2 days.

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