A chocolate sponge roulade covered with chocolate ganache and icing sugar.
Preheat the oven to 180'C and line a baking tray with greaseproof paper.
Beat together the eggs and the caster sugar until pale, fluffy and at the ribbon stage. Sift in the flour and cocoa powder, folding in one spoonful at a time to prevent the air being knocked out of the mixture. Once all of the flour has been incorporated, pour the mixture on to the baking tray and use a palet knife to spread it evenly over the tray. The mixture should be 1cm thick. Transfer to the oven and bake for 10 minutes - the cake should rise to double its original height and be springy to the touch.
Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel and leave to cool completely. Trim about 1cm of cake from all the edges. Start to roll the cake from one of the long sides of the cake using the paper to help you and rolling the paper inside the cake.
Place the cream and butter in a saucepan and bring to the boil.
Remove from the heat and gradually add the chocolate until you have a smooth mixture. Keep at room temperature and do not refrigerate.
Carefully unroll the cake.
Cover the inside of the cake with a thin layer of the filling allowing 2cm of one of the long sides of the cake un-iced. Roll the cake again using the paper to help you, but not rolling the paper inside.
Cut a thick diagonal slice off one end of the cake.
Transfer the larger piece of cake to a serving plate and square off the end.
Spread a little icing over the cut side of the small piece of cake and fix it to the large roll to make a branch.
«A versatile and light sponge recipe that can be used for rolled cakes filled with jam or cream and also as a light sponge base for birthday cakes to be topped with butter icing.»