Chocolate Roulade with Strawberry Filling

For Glaze: In a saucepan add cream, icing sugar, coco powder, chocolate and cook for 2 to 3 minutes.

For Strawberry Filling: In as sauce pan add strawberry, sugar cook for 5 minutes, thicken with corn flour paste and cool.

For Cake: Beat egg till fluffy, gradually add in caster sugar, beat till light and double in volume.

Fold in flour and coco mixture with warm water.

Spread mixture in a well greased and paper lined Swiss roll tray.

Bake in a pre hated oven 190 degree for 10 minutes.

Remove on a clean towel, previously dusted with icing sugar, roll the cake and let it cool.

When the cake is cool spread cake with whipped fresh cream and top with strawberry filling.

Re-roll roulade, make chocolate glaze, pour on top of roulade, cover to coat well.

Chill and transfer the roulade to a serving platter.