Chocolate Coffee Roulade

Preheat oven to 180°C. Brush a 25 x 31cm (base measurement) Swiss roll pan with melted butter to grease. Line pan with non-stick baking paper, cutting into the corners to fit.

Combine chocolate and water in a heat-resistant bowl and place over a saucepan of simmering water, stirring occasionally, or until melted and smooth (see microwave tip). Remove the bowl from heat and set aside.

Use electric beaters to beat egg yolks and sugar in a medium mixing bowl until very pale and thick and a ribbon trail forms when beaters are lifted. Use a large metal spoon to fold in the chocolate mixture until combined.

Use clean, dry electric beaters to beat egg whites in a separate medium mixing bowl until soft peaks form. Fold a large spoonful of egg whites into chocolate mixture and then fold in the remaining whites until evenly combined. Pour mixture into prepared pan and gently smooth the surface.

Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and immediately cover with a piece of non-stick baking paper and then a damp tea towel. Stand for 30 minutes or until cooled.

Meanwhile: to make the filling, combine the coffee and water in a medium bowl and stir to dissolve. Add the cream and use electric beaters or a hand whisk to whisk until soft peaks form.

Place another piece of non-stick baking paper slightly larger than the roulade on a work surface and dust evenly with cocoa powder. Remove tea towel and baking paper from top of roulade. Turn the roulade onto the cocoa-dusted paper. Remove baking paper on top and discard. Spread filling evenly over roulade. Starting at the short side closest to you and using the baking paper underneath as a guide, firmly roll up the roulade. Wrap the baking paper around the roulade and place, seam-side down, on a tray. Chill in the fridge for at least 2 hours before serving