Name: Chocolate Swiss roll
Yield: 10 servings
Cuisine: Bake
Ingredients: 0.00 cocoa powder to dust; 4.00 eggs extra-large; 100.00 ml castor sugar; 180.00 ml flour cake; 30.00 ml cocoa powder sifted; 0.00 caster sugar to coat; 200.00 ml cream; 0.00 icing sugar for dusting

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Ingredients (8)

0.00	cocoa powder — to dust
4.00	eggs — extra-large
100.00 ml	castor sugar
180.00 ml	flour — cake
30.00 ml	cocoa powder — sifted
0.00	caster sugar — to coat

chocolate spread (see hint)

200.00 ml	cream
0.00	icing sugar — for dusting

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Method:

Preheat oven to 220 °C and grease a Swiss roll tin.
Line the bottom and sides of the pan with baking paper and grease lightly once more.
Dust the inside of the tin with cocoa powder.
Beat the eggs and castor sugar together until thick and light (the mixture should fall off the beater in a thick ribbon).
Sift the cake flour and cocoa powder on top of the egg mixture and carefully fold in.
Turn the mixture into the prepared tin, spreading evenly.
Bake for 8 to 10 minutes or until the cake is nicely risen and springy to the touch.
Meanwhile spread a damp tea towel on a working surface and cover with a sheet of wax paper.
Sprinkle a little castor sugar over the wax paper.
Turn the cake out onto a sheet of wax paper and remove the baking paper.
Roll up the cake, starting from one long end, and leave to cool.
When cool, unroll the cake and spread with the chocolate spread.
Whip the cream until stiff and spread it over the chocolate layer.Hint
Most supermarkets stock a selection of chocolate spreads but you can also make your own.
Melt 200 g dark chocolate, broken into pieces, with 150 ml cream, stirring until smooth.
Leave to cool before spreading over the cake.