Chocolate Sponge (Swiss Roll)

10	eggs separated
12 oz	couverture
5oz	sugar, for egg whites
1	espresso

Method

1.      Melt the chocolate over a bain marie.

2.      Add the espresso & whisk in the egg yolks.

3.      Whisk up the egg whites & sugar until stiff.

4.      Fold into the slightly cooled chocolate mix.

5.      Spread on a lined baking sheet 1” deep.

6.      Cook at 180ºC for 15 min