2
large eggs
90
gms. caster sugar
100
gms. self raising flour
pinch
of salt
50
gms. cocoa or chocolate powder
vanilla
essence for flavour
1
tbsp. warm water
For
butter Chocolate :
200
gms. unsalted butter
150
gms. melted dark chocolate
Break
the eggs into a basin and add the sugar. Place basin over a pan of warm water
and beat mixture until it thickens.
Add
the water and vanilla essence.
Sieve
the flour with the cocoa or chocolate powderand using a metal spoon, fold this
into the egg and sugar mixture.
Line
a swiss roll tin (long flat tin) with greaseproof paper and pour the mixture
into it.
Bake
at 175 degrees for 10 to 12 mins.
When
cooked, the sponge should be springy to the touch.
Turn
it out on to a cloth sprinkled with caster sugar and spread it with a layer of
chocolate butter cream.
Make
this by mixing the melted dark chocolate and butter together.
Carefully roll the
sponge into a roll using the cloth to ease it into position.