Rini Sessions

Description:
We love this cake, I usually buy it, but my sis in law expert on making this cake, I thought I learn it my self, on my 2nd attempt not to bad at all, I did it, n taste not to bad, as it was nothing left on Bobby's b'day. Most important of all my husband thought it was scrupmtous.

Ingredients:
150gr cooking chocolate (plain)
5 eggs
175 gr sugar (icing sugar, sieved)
3 tbsp hot water

For the filling:
425ml double cream
50 gr icing sugar (sieved)
25 gr unsweetened cocoa powder
2 tsp instant coffee
1/2 tsp vanilla essence (extract)

Decoration:
icing sugar
any fresh fruits (sliced)
whipped cream and grated chocolate

Directions:
Preheat oven to 180C
Melt the chocolate in a bowl over a pan of hot water.
Put the egg yolks into a large bowl. Add the sugar and beat well until pale
Add hot water to the chocolate and stir until smooth. Whisk into the egg mixture.
Whisk the egg whites until stiff. Lightly fold into the chocolate mixture. Pour greased and lined 30 x 24 cm swiss roll pan
Cook in the oven for 15 - 20 mins, until firm.
Remove from the oven, cover with a sheet of greaseproof or waxed paper, damp tea-towel. Leave until completely cold.
To make the filling put all the ingredients into a bowl. Whisk until thick and chill.
Turn roulade on to a sheet of greaseproof paper, dusted with icing sugar. Peel away lining paper.
Spread the filling over the roulade to within 2.5 cm from the edge. Fold it like a swiss roll, using the greaseproof paper to help.
Place seam side down on a serving plate and chill for one hour before serving.
To serve dredge the roulade with icing sugar, pipe whipped cream down the centre and decorate with fresh fruits, or grated chocolate