Charlottes Chocolate Roulade

A fatless chocolate sponge (how much of an oxymoron is that!) with whipped cream

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   1) melt chocolate with water over a bowl of hot water, when melted allow to cool just slightly
   2) whisk egg yolks and sugar until very pale and fluffy, incorporating as much air as possible.
   3) whisk chocolate mixture in to egg yolk mixture
   4) whisk egg whites until stiff then fold in to chocolate mixture.
   5) pour in to a greased, lined Swiss roll tin then bake at 180 degrees Celsius for 20 mins
   6) whilst hot turn out on to a cooling rack which is covered with a piece of baking parchment and dusted generously with icing sugar. Cover with a damp tea towel then leave to cool (do not remove the paper you used to line the tin from the cake!)
   7) once cool whip cream and spread over sponge, roll up the sponge by pulling up the baking parchment and give a liberal dusting of icing sugar.