Decadent Chocolate Roulade

I was just looking through one of my magazine Australian Women's Weekly and came across this recipe and it looks really good and thought why not give it a go as i've got the ingredients at home and the steps seems easy enough. And it was easy, simple, decadent cake!

Decadent Chocolate Roulade

 1 tbsp caster sugar
200g dark eating chocolate,chopped
1/4 cup (60ml) hot water
1 tsp dry instant coffee
4 eggs, separated
1/2 cup (110g) caster sugar,extra
300ml thickened cream
120g raspberries, strawberries or even banana

• Preheat oven to 180 deg C / 160 deg C fan-forced. Grease a swiss roll pan. Line base with baking paper.
• Place a piece of baking paper ,cut same size as the Swiss roll pan, on the bench and sprinkle evenly with caster sugar.
• Combine chocolate,hot water and coffee in a medium heatproof bowl. Stir over a medium saucepan of simmering water until smooth; remove from heat.
• Beat egg yolks and extra sugar in a small bowl with an electric mixer for about 5 mins or till thick and creamy.fold egg mixture into warm chocolate.
• Beat egg whites in a small clean bowl with the mixer till soft peak form. Gently fold whites into chocolate mixture, in two batches. Spread mixture to pan.
• Bake for about 15 mins.
• Turn cake to sugared paper, peeling off the baking paper away; use serrated knife to cut away the crisp edges from all sides. Cover with tea towel; cool.
• Beat cream in a small bowl with mixer until firm peaks form. Spread cake evenly with cream; sprinkle evenly the berries you are using or banana. Roll cake, from long side to a log shape. Cover roll refrigerate for at least 30 mins before serving.