Grated Chocolate Roll

I have been making this cake for nearly 20 years, and it is still a hit. The first time I made it was for an amateur cake cooking competition. I won! The recipe is from the Women's Weekly "Cakes and Slices" cookbook. You will need:

4 eggs separated
1/2 cup castor sugar
2 tbspns hot water
60 gm dark chocolate, grated
1/2 cup self raising flour
extra castor sugar

Filling:
thick cream
icing sugar
vanilla essence

Grease a Swiss roll pan, line and grease paper well.

Beat egg yolks and sugar in a medium bowl until thick and creamy. Fold in hot water and chocolate, then fold in sifted flour.

Beat egg whites until soft peaks form, fold into mixture. Pour into prepared pan.

Bake in moderate oven for 12 mins.

Turn immediately on to paper which has been sprinkled with extra sugar. Trim crisp edges from sides of cake. Roll up in paper to form the 'rolled' shape and stand for 2 mins, unroll and cool.

Beat the cream, icing sugar and essence. Spread onto the cake and roll up. Serve topped with extra whipped cream and chocolate curls as you like.



Enjoy!