What do we do?

• Turn the oven onto 200C

• Grease the baking tray and line with greaseproof paper

• Break the eggs into the mixing bowl and add the caster sugar

• Measure out the flour and cocoa and put to one side

• Use the electric mixer to whisk the eggs and sugar. You need to whisk until the mixture has thickened, doubled in size and gone pale in colour (ours took around 5 minutes)

• Sieve the flour and cocoa into the bowl and stir gently with the tablespoon until just combined. Be careful you don’t want to knock the air out

• Pour the mixture into the tin and flatten out with the spatula.

• Put in the oven and cook for 10-12 minutes. It is ready to take out when the top is dry

• While cooking tear of a second piece of greaseproof paper and sprinkle with sugar

• Remove from the oven and turn out immediately onto the sugar covered paper

• Gently remove the greaseproof paper from the bottom and start rolling

• ​Use the paper underneath to help you roll it up.

• Leave the greaseproof loosely covering the swiss roll and let it cool.

• While cooling whisk up the cream with the icing sugar, until thickened

• Take the chocolate bars and bash up with the rolling pin 

• Once they are all broken up stir the chocolate into the cream

• Gently unroll the cooled swiss roll and spread filling all over

• Roll back up, gently

• If you have any cream filling left you can use to decorate the top

• Serve and enjoy!

Eat and enjoy!