INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 190øC/175øF/Gas Mark 5. Line a 13 x 9 inch
swiss-roll tin with silicone non-stick paper. Separate two of the  eggs
and put the whites on one side with the three separate egg  whites,
Whisk two whole eggs and two yolks in a large bowl with the  caster
sugar, over a pan of simmering water until the mixture becomes  thick
and creamy. Remove the bowl from the pan, and allow to cool.  Using a
large metal spoon, fold in the cocoa powder. Whisk the five  egg whites
in a clean bowl until stiff. Fold into the chocolate  mixture, making
sure no traces of egg white can be seen. Pour the  roulade mixture into
the prepared tin. Spread evenly over the base,  cook in the pre-heated
oven for 20-25 minutes. Meanwhile make the  chocolate filling. In a
heavy based saucepan, simmer the golden  syrup, butter/margarine and
75ml / 5tbsp double cream. Cool for 2  minutes, stirring continuously.
Remove the pan from the heat and stir  in the grated chocolate, beat
with a wooden spoon until smooth and  shiny. Allow to cool for 5
minutes before adding the rum. Chill the  chocolate sauce for 30
minutes in the fridge. Spread a damp tea towel  on a work top, and lay
a sheet of silicone paper on top of the towel.  Sprinkle the paper with
icing sugar. Turn the cooked roulade out onto  the silicone paper.
Remove tin, then sprinkle the lining paper with  cold water. Carefully
peel off the silicone paper, then trim off any  ragged edges with a
sharp knife. Make a groove 1.5cm / 1 inch from  one of the narrow ends
to help when rolling the sponge. Starting from  the bottom groove, roll
up the roulade with the baking paper inside.  Put the rolled up roulade
on a wire cooling rack for 5 minutes,  Unroll the roulade and spread
the chilled chocolate sauce over the  surface of the roulade to within
1.5cm / 1/2 inch of the edge. Spread  300ml / 1/2 pint whipped double
cream over the chocolate sauce.  Carefully re-roll the roulade,
discarding the lining paper. Place the  roulade on a serving plate and
dredge with sieved icing sugar and  decorate with drizzled chocolate.
Chill before serving.  This super-rich dessert roulade should probably
carry a government  health warning!  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1523
Calories From Fat: 710
Total Fat: 79.8g
Cholesterol: 38mg
Sodium: 321.3mg
Potassium: 1420mg
Carbohydrates: 207.1g
Fiber: 23.6g
Sugar: 160.1g
Protein: 20.7g