• 150 g 5 1/2 oz dark chocolate, broken into pieces
  • 3 tbsp water
  • 175 g / 6 oz / 3/4 cup caster(superfine) sugar
  • 5 eggs, separated
  • 25 g / 1 oz / 2 tbsp raisins chopped
  • 25 g / 1 oz pecan nuts, chopped
  • pinch of salt
  • 300 ml / 1/2 pint / 1 1/4 cups double (heavy) cream, whipped lightly
  • icing (confectioners') sugar, for dusting

Grease a 30 x 20 cm  /  12 x 8 inch swiss roll tin (pan) and line with greased baking parchment.

Melt the chocolate with the water in a small saucepan over a low heat until the chocolate has just melted. Leave to cool.

Whisk the sugar and egg yolks for 2-3 minutes until thick. Fold in the cooled chocolate, raisins and pecan nuts.

Whisk the egg whites with the salt. Fold a quarter of the egg whites into the chocolate mixture, then lightly fold in the rest.

Transfer the mixture to  the prepared tin (pan) and bake in a preheated oven, 180°C  /  350°F  /   Gas Mark 4,   for 25 minutes until risen and just firm to the touch. Leave to cool before covering with a sheet of non-stick baking parchment and a damp clean tea towel (dish cloth). Leave to cool completely.

Turn the roulade out on to another piece of dusted with icing (confectioners’) sugar and remove the lining paper.

Spread the cream over the roulade. Starting from a short end, roll the sponge away from you using the paper to guide you. Trim the ends of the roulade to make a neat Finish and transfer to a serving plate. Leave to chill in the refrigerator until ready to serve. Dust with a little icing (confectioners’) sugar before serving, if wished.