Serving Size : 6 Preparation Time: 1.20
Categories : "Cakes" Cuisine: "French Style"
3 eggs
120 grams caster sugar
100 grams self raising flour -- sieved
20 grams cocoa -- sieved
400 grams chocolate (any kind you prefer)
200 mls cream
30 grams butter
Prepare the filling and covering first to allow time for it to chill.
Break the chocolate into heat proof bowl and melt over a pan of water (white chocolate melts much quicker than dark)
Add the butter and cream and beat to make a smooth cream. Set aside in fridge until cake is ready to assemble.
Beat the eggs and sugar until white and creamy - the beaters should leave a trail when lifted out of the bowl.
Fold the in the flour and cocoa.
Pour into a lined Swiss roll tin and bake at 170oC until just done, the cake should spring back when touched, take care not to overcook or it will be difficult to roll.
Turn out onto a sheet of baking parchment and roll whilst warm.
When cool, unroll and spread about half the filling over cake and roll up.
Pipe or spread the remaining filling over all over cake and decorate if wished.
Start to Finish: 2:00
