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50g cocoa powder
3 large eggs
100g light muscovado sugar
100g dark chocolate
200ml whipping cream
chocolate curls and icing sugar to decorate


  1. Preheat oven to 200C
  1. Grease a 23cm x23cm swiss roll tin
  1. Line the tin with greased baking paper
  1. Beat the eggs and 75g of the muscovado sugar together until the mixture is pale and mousse like
  1. Gently fold in the cocoa
  1. pour the mixture into the tin
  1. Bake in the oven for about 7 mins untill light and springy
  1. remove fromthe oven and allow to cool
  1. Sprinkle the icing sugar onto a clean flat surface
  1. Turn the cake onto the flat surface, and witht he baking paper in place roll up the sponge
  1. Melt the chocolate over a low heat and stir in the remainig sugar, the vanilla and 2 tbsp of the cream, allow to cool
  1. Whisk the remaining cream until it forms soft peaks
  1. Fold the cream into the chocolate mixture
  1. Unroll the sponge and remove the baking paper
  1. Coat this side of the sponge with the chocolate mixture
  1. Roll the sponge back up
  1. Decorate with a further dusting of icing sugar and some chocolate swirls