So with only these ingredients, who knew you could make a chocolate roulade – oh with the addition of double cream (I had to nip out for this whilst the cake was cooling as OH got single cream *rolls eyes*)
You will notice the dark chocolate was courtesy of an easter egg I had stashed away. I think it’s 70% cocoa solids was a tad rich for me, and the recipe only asks for 39% but the rest of the family loved it. Particularly the younger two, which surprised me. Will definitely be making this again.
Just out of the oven. Don’t be worried if yours has lumps and bumps like mine, it doesn’t matter. The hard bit is leaving it to cool.
Mary says ‘don’t worry about cracking’, it’s part of the cake’s charm, so here is my utterly charming chocolate roulade. A perfect Sunday tea pudding.