SQUIDGY CHOCOLATE ROLL

Preparation Method :

• Grease and line a 20.5 X 30.5 cm (8 X 12 inch) Swiss roll tin.
• Mix the cocoa powder and milk in a small saucepan and heat gently until the cocoa powder has dissolved.
• Remove the pan from the heat and set aside to cool.
• Whisk the egg yolks and sugar together until pale and fluffy. Whisk the cooled milk mixture into the egg yolk mixture.
• Whisk the egg whites until stiff, then fold into the cocoa mixture.
• Spread the mixture evenly into the prepared tin and bake at 180°C (350°F) mark 4 for about 20 minutes until the sponge has risen and is just firm to the touch.
• Turn out on to a sheet of greaseproof paper and cover with a warm, damp tea-towel to prevent the sponge from drying out. Leave the sponge to cool for 20 minutes.
• Meanwhile, whip the cream until stiff. Spread over the sponge, reserving half for decorating and then roll it up carefully.
• Do not roll it up too tightly and do not worry if it cracks slightly.
• Pipe the reserved cream on top and decorate with strawberries and grated chocolate.
• Serve chilled.