Oven temperature 200°CGrease and line a Swiss roll baking tin with baking paper. Beat the eggs and sugar together until creamy and the mixture leaves a trail when the beaters are lifted up.Sieve the flour and cocoa together and fold into the mixture carefully along with 15ml hot water. Fold very carefully so you don't lose the air in the batter.Spread into the prepared tin and tilt to level the mixture, making sure it goes right into the corners. Bake in a preheated oven for 10-12 minutes until springy to the touch.Dust a large piece of baking paper with castor sugar and turn the cake out onto it. Trim off the hard edges and make a dent along the width at one end, 1cm in. From this end, roll up the cake with the paper in the middle. Set aside to cool.Beat the butter and icing sugar together until light and then beat in the cooled, melted chocolate. Unroll the cake, spread over a third of the icing and roll it up again. Spread the remaining icing over the cake and decorate it with chocolate mint stars.Chocolate mint stars Melt 80g of white chocolate or cooking chocolate and spread it out onto a baking tray. Crush a piece of peppermint candy cane using a food processor. Sprinkle over the chocolate. Leave to set until firm. Use a star-shaped cookie cutter to cut stars from the chocolate.
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