Prep time
Cook time
Total time
You will need a 13 x 9" swiss roll tin lined with baking paper.
Serves: 8
  • 170g Good Quality Dark Chocolate Chips
  • 1 Rounded Tablespoon Instant Coffee dissolved in 2 Tablespoons Boiling Water
  • 4 Large Eggs, separated
  • 170g Caster Sugar
  • 300ml Double Cream
  • Strawberries
  • Cocoa for dusting (or icing sugar)
  • Dark Chocolate for Decorating (optional)
  1. Preheat oven to 170c (fan) 350f
  2. Put the chocolate chips (or break up the chocolate) and dissolved coffee in a bowl over a pan of gently simmering water and stir occasionally until melted. Remove from heat.
  3. Put the egg yolks and sugar into a large bowl and whisk until pale.
  4. Add the melted chocolate and stir until combined.
  5. In a separate clean bowl whisk the egg whites until stiff but not dry.
  6. Fold into the chocolate mixture, half at a time, using a metal spoon.
  7. Pour into the tin.
  8. Bake for 15-20 minutes until firm.
  9. Leave to cool in the tin. When cool, cover with foil and leave overnight.
  10. The next day, remove the foil, place upside down and sprinkle with cocoa.
  11. Invert the sponge onto the foil and peel off the backing paper.
  12. Whip the cream until thick but not too stiff and spread over the sponge, leaving a two inch gap at one shorter end.
  13. Distribute the strawberries (cut up if large) over the cream.
  14. Starting at the shorter end and using the foil as a guide, roll up the log.
  15. Do not worry it if cracks.
  16. Sprinle over some more cocoa or icing sugar.
  17. If required melt a little dark chocolate and drizzle over the top to decorate.
Recipe by The Eating Tree at