6oz caster sugar
2 oz cocoa sieved
4 30g bars of Caramac or plain, milk or white chocolate
10 fl oz of whipping cream or alternative I used Elmlea double light
Set oven to 190C, Gas 5.
Grease and line a 8 by 12inch swiss roll tin.
Separate the egg yolks and whites.
Whisk egg yolks with castor sugar until thick and mousse like.
Fold in the sieved cocoa.
Whisk egg whites in a separate bowl until stiff then fold into the other mixture.
Spoon into the swiss roll tin, level out and bake for 20-25minutes on a middle shelf until well risen and spongy to touch.
Get a damp tea towel and turn out the roulade onto this.
Cover with another damp tea towel and cool.
Whip the cream in a bowl until stiff.
Break up the Caramac into a bowl, and melt over a pan of hot water or in the microwave for between 1 to 2 minutes.
Stir in whipped cream.
Cool slightly then spread over half the cream mixture over the roulade
Cover with the remaining cream mixture.
Grate some Caramac over the top and then sieve some icing sugar over the roulade to look like snow.
Eat and enjoy!