If your family is like mine or your friends are chocolate lovers, try this wonderul dessert this summer. It's a delicate no-flour roulade laden with cream and crumbled chocolate. Fresh raspberries would make an excellent accompaniement along with a little raspberry coulis.

Ingredients

• 175 grams dark chocolate
• 5 eggs, separated
• 2 tsp vanilla essence
• ¾ cup caster sugar
• 3 tblsp hot water
• icing sugar for dusting
• 300 ml bottle cream
• 2 tblsp icing sugar or honey
• 2 x 35 gram Flake Bars
• 2 tblsp Bailey’s Irish Cream

Method

1. Chop the chocolate and place in the top of a double saucepan or a heatproof bowl over a saucepan of simmering water until melted. Cool. (Alternatively melt in the microwave on medium-high power for 1-2 minutes, string occasionally).
2. Beat the egg yolks, vanilla essence and caster sugar in a bowl until very thick and light in colour. Fold in the cooled chocolate mixture and hot water.
3. In a clean bowl with clean beaters beat the egg whites until they form stiff glossy peaks. Quickly fold into the chocolate egg mixture. Turn into a paper-lined and lightly-oiled 24 x 34cm sponge roll tin.
4. Bake at 180ºC for 15 minutes. Remove from the oven and cover with a sheet of baking paper and a clean tea towel. Allow to cool completely.
5. Place a sheet of baking paper on a board and cover liberally with sieved icing sugar. Turn the roulade onto the sheet. Carefully remove the greased baking paper used to line the tin. Spread with the filling and then carefully using the sugared paper as a guide roll up the roulade. Chill before serving. Cut into thick slices to serve.

Filling

1. Lightly whip the cream with the sugar or honey. Flake the chocolate bars and fold in with the Bailey's Irish cream.

Cooks Tips

- As an alternative, use 70 grams of grated white chocolate instead of the Flake Bars.