Instructions

1. Preheat the oven to 180C fan oven / 200C electric oven.
2. Butter a 32x23cm non-stick Swiss roll tin, line the base with baking sheet.
3. Shift the cocoa into a bowl and add salt
4. Place the eggs and muscovado sugar in a bowl and whisk for 8-10 minutes using an electric whisk until the mixture is pale and mousse like
5. Lightly fold in the cocoa in two goes.
6. Pour the mixture into a prepared tin, smooth the surface using a palette knife
7. Give the tin a couple of shape taps on the work surface to disperse any large air bubbles
8. Bake the sponge for 8-10 minutes until set and springy to the touch
9. Lay out a clean tea towel on the work surface and sift over a fine layer of icing sugar
10. Turn the cake out onto it and carefully roll it up with the tea towel, leaving the paper in place
11. Set aside to cool for 40-60 minutes
12. To make the filling, place the chocolate, sugar, vanilla and 2 tablespoons of the cream in a bowl and set over a pan with about 2cm of simmering water
13. Stirrings until smooth
14. Set aside to cool
15. Whip the remaining cream until soft peaks form and fold in the cooked melted chocolate
16. To assemble, carefully unroll the sponge and peel off the paper.
17. Spread with chocolate cream, roll it up gain and tip onto a serving plate, seam downwards
18. Dust over some icing sugar/cocoa powder and decorate with chocolate curls
19. Chill, uncover for a couple of hours.

• Course : Dessert
• Recipe Type : Cake
• Ingredient : Chocolate Curls, Cocoa Powder, Dark Chocolate, Egg, Icing Sugar, Muscovado Sugar, Unsalted Butter, Whipping Cream