Mary Berry's 'ultimate' chocolate roulade that can be made in 30 minutes

dailyrecord.co.uk:

A perfect dessert for Christmas dinner would be a roulade, and there are many ways to prepare this stunning dish. Many people opt for fruity and creamy versions, whereas there are also nutty options and the decadent chocolate recipe.And now, thanks to Mary Berry, we have the perfect recipe for the "ultimate" chocolate roulade.

The baking guru wrote on her website: "In the past I have always covered the baked roulade with a damp tea towel and left it overnight.

Now I find there is no need to do this."Read on below on how to make Mary Berry's chocolate roulade, a perfect dish for Christmas dessert.Begin by preheating the oven to 180C, and lightly greasing a swiss-roll tin, lining it with non-stick baking parchment.Break the chocolate into small pieces over a bowl and stand the bowl over a pan of hot water; the bowl must not touch the water or the chocolate may overheat.Place this over a low heat until the chocolate has melted, before measuring the sugar and egg yolks into a bowl and whisking this until it is light and creamy.Add in the chocolate once it has cooled, and stir until evenly blended.In a different bowl, whisk up the egg whites until they are stiff but not dry.

Stir a large spoonful of the egg whites into the chocolate mixture. Mix gently, then fold in the remaining egg whites and the sieved cocoa powder.Spread this evenly in the tin, and bake in the preheated oven for around 20 minutes until firm.Remove the cake from the oven, and cover with a dry tea towel and leave until cold.Whip the cream until it just holds its shape and dust a large piece of greaseproof paper with sifted icing sugar.Peel out the roulade and take the paper off, before spreading the cake with the cream.