Preheat oven to 160 degrees and line baking tray with parchment paper.
Melt chocolate in bowl over boiling water but ensure bowl isn't touching water. Set aside to cool when melted.
Separate the eggs and whisk the whites until they are soft peaks that don't drop out of bowl when turned upside down.
Then whisk yolks and sugar until they are creamy and fall like a ribbon from the whisk. Then fold in melted chocolate.
Gently fold in half the egg whites. Then fold in remaining egg whites and sifted cocoa powder. Ensure all folded in but don't overmix.
Pour mix on tray and spread evenly. Put in oven for 20 minutes then set aside to cool for 20-30 minutes.
Whip double cream with 1-2 tbsp sugar.
Put parchment paper on the bench and sprinkle with coconut. Turn the roulade upside down onto the paper and remove baking tray then peel back paper you used to bake it. Spread jam all over roulade base and do same with double cream leaving a small gap near the edges.
Starting with side furthest away from you, fold the roulade towards you then using the parchment paper continue to fold and pull towards you to the end. Don't worry about cracks. Sprinkle with sieved icing sugar. Place on a serving plate with sealed side down, slice and enjoy.
