534 calories per serving
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1.Preheat the oven to 180ºC (fan 160ºC/350ºF/Gas 4). Lightly grease theSwiss roll tin with butter and line with baking parchment. It helps tomake a small diagonal snip in each corner of the baking parchment, about3cm (1 1⁄4in) long, so the paper fits snugly into the corners of the tin.
2. Break the chocolate into pieces and place in a heatproof bowl set over a pan of gently simmering water. The base of the bowl must not touch the water. Leave until just melted, then remove from the heat, stir, and leave the chocolate to cool slightly. (See below, Make a light cake, step 1).
3. Meanwhile, place the egg whites in a large bowl and whisk using anelectric hand whisk on high speed until fluffy and stiff, but not dry.
4.Tip the caster sugar and egg yolks into another large bowl and whisk on high speed until light, thick, and creamy, for about 11/2 minutes. Pour in the cooled chocolate and stir until blended. Add two large spoonfuls of the egg whites to the chocolate mixture and mix gently, then fold in the remaining egg whites. Sift the cocoa and fold it into the mixture. Pour the mixture into the prepared tin and level the surface. (See below, Make a light cake, step 2).
5.Bake for 20–25 minutes or until the cake is well risen and firm on top.Remove the cake from the oven and set aside, leaving it in its tin, untilcold (expect it to dip and crack a little).
6.Place the cream in a bowl with the Baileys Irish Cream liqueur and whipuntil thick enough to just hold its shape. If insufficiently whipped it will betoo runny to spread; if over-whipped, it will become too thick to spread evenly.
7.Lightly dust a large piece of baking parchment with icing sugar. Turn thecake out onto the parchment and carefully peel off the lining paper.Spread the surface of the cake with the whipped cream, leaving a bare rim ofabout 2cm (3⁄4in) all the way around the edges. With one of the short endsnear you, make a score mark 2cm (3⁄4in) in from this edge, being careful notto cut right through. Starting at this point, tightlyroll up the roulade. Transferthe roulade to a serving platter or board.(See below, Roll a neat roulade.)
8.Make the icing: put the icing sugar in a bowl, then mix in the cream andenough Baileys Irish Cream liqueur to give a smooth consistency. Drizzlethe icing over the top of the roulade, or pipe it using the small piping bag.
Keys to Perfection
Make a light cake:
1. As soon as the chocolate has melted, take the pan off the heatso the chocolate doesn’t overheat, or it will become too stiff; it needsto be a pourable consistency. Stir, lift the bowl off the pan, and leavethe chocolate to cool until it feels tepid. If the chocolate is too hotwhen stirred into the egg yolks, it will start tocook them.
2. Pour the cake mixture into the buttered and lined Swiss roll tin.The mixture should be light and airy now that the egg whites havebeen added. Ease it into the corners and smooth the surface levelusing aspatula. Do this very gently, so that you don’t squash outthe air you have just whisked in.
Roll a neat roulade:
1. Leave the roulade cake to cool completely before you tip it out ofthe tin. Run a small palette knife around the inside of the bakingparchment in the tin to loosen the cake, so you can turn it out easilywithout it breaking.
2.Gently turn the cake out onto a large sheet of baking parchmentthat has been lightly dusted with icing sugar. Carefully loosen theparchment that surrounds the cake and peel it off, making sure youdon’t take the cake with it.
3. Using a palette knife, spread the cream evenly over the roulade,so you will get a uniform spiral of cream in each slice. Rather thanspread the cream right up to the edges, leave a gap of about 2cm(3⁄4in) all round, or the cream will start to ooze out as you start rolling.
4. Use a sharp knife to make a score mark 2cm (3⁄4in) in from a shortedge, and cut about halfway through the cake on the score line.This will be a useful starting point when you start rolling and willgive you a tighter, neater roulade.
5.Roll the cut edge over tightly to start with, using the bakingparchment to help keep it all tight by gently pulling it up and overthe roll. Don’t worry if the cake cracks – that is quite normal andwill be part of the roulade’s charm.
6. Keep rolling, again using the parchment to help by pulling it upand over as you roll. After rolling, ensure the join is underneath, asthis will keep the roll secure, then transfer the roulade to a servingplatter using a large, wide spatula or two fish slices.
