Chocolate and Ginger Roulade
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Line a Swiss roll tin with baking parchment.
Whisk the egg yolks with the sugar until pale and fluffy. Fold in the Ginger and chocolate. Whisk the egg whites until stiff and gently fold into the chocolate mixture. Pour into the tin and bake for 15-20 minutes until mixture is firm to touch.
Cover with a damp tea towel and leave to cool.
Whip the cream until it just begins to hold it’s shape. Turn out the roulade onto greaseproof paper, spread over the cream and roll up.