directions

Preheat the oven to 180C/350F/gas mark 4. Line the base and sides of a tin 29×18 cm with baking parchment. For the filling, break the chocolate into a bowl with 2 tbsp water. Melt the chocolate slowly in a bowl over a pan of water. When melted, remove from the heat and beat until smooth. Beat the egg yolks and add to the chocolate. Leave to cool. In a clean dry bowl, whisk the egg whites until stiff and fold into the chocolate mixture. Leave to cool. If the mixture becomes too hard – just heat gently for 30 seconds. For the cake, place the yolks in a bowl and whisk until they thicken. Add the sugar and continue to whisk until the mixture is slightly thicker and lighter in colour. Don’t let it get too thick. Stir in the cocoa powder. In a clean dry bowl, whisk the egg whites to a soft peak and fold into the chocolate mixture. Pour the mixture into the prepared tin and bake for 20- 25 minutes until springy. Leave the cake in the tin to cool. Dust a sheet of baking parchment with icing sugar and carefully turn the cake out onto the paper – the lining paper will be facing upwards. Peel away the paper. Spread the chocolate filling over the cake. Fold the crumbled Flake into the cream and spread over the filling. Roll the cake into a log shape. Dust with icing sugar and cocoa.