200g good quality dark chocolate
1/4 cup water
6 eggs separated room temperature
100g soft brown sugar 1/2 cup)
200ml thickened cream
3 tbsps baileys irish cream
2 tbsps cocoa powder
Preheat the oven to 180°C and grease and line a roulade tin ( 24 x 30cm base measurement)
Melt the chocolate and water together using the microwave or a double broiler and set aside.
Mix together the egg yolks and sugar until pale and fluffy then fold in the chocolate mixture using a metal spoon.
In a seperate bowl whisk the egg whites to soft peaks and fold through the chocolate and egg mixture.
Pour into the prepared tin and gently smooth the top.
Bake for 18 to 20 minutes or until a skewer comes out clean.
Remove from the oven and immediately place a clean piece of wax paper on top then a damp tea towel on top of the paper.
Leave to cool completely.
Tear a piece of wax paper that is bigger than the roulade and dust with the cocoa powder.
Remove the tea towel and wax paper and tip the roulade on top of the cocoa powder.
Whip the cream and baileys together to form soft peaks and spread across the roulade.
Be brave, using the wax paper quickly and as tightly as you can without cracking it, roll the roulade and place on a serving dish.
I decorated with extra baileys whipped cream and served with fresh raspberries, but you could choose to use a ganache or melted chocolate.