Chocolate and clementine roulade

Method

1. Preheat the oven to 180°C/355°F/gas 4. Grease a 26cm by 35cm swiss roll tin and line with baking parchment.
2. Put the chocolate in a bowl with 125ml (4floz) cold water. Stand over a pan of simmering water, making sure that the base of the bowl doesn't touch the water, and stir until melted. Set aside.
3. Separate the eggs. Put the yolks in a bowl with the caster sugar and whisk with an electric mixer until light and mousse-like. Whisk in the chocolate. Wash and dry the beaters thoroughly - the egg whites won't whisk properly with water or grease on them. Whisk the whites until they form soft peaks. Fold the whites into the chocolate mix and turn into the tin.
4. Bake for 25 mins, then remove from the oven and leave to cool for 15-20 mins. Cover with clingfilm and leave for at least 2 hours standing in the tin on a wire rack. Meanwhile whip the cream.
5. Remove the cling film and lightly dust a sheet of baking paper with caster sugar. Turn the roulade out onto the paper. Remove the lining paper and trim the edges of the roulade. Spread with cream and scatter with clementines. Roll up from the long side, wrapping it in the paper as you go. Refrigerate until ready to serve. Store in a plastic box if freezing.