Chocolate Yule Log

2 large eggs
90 g caster sugar
100 g self raising flour
pinch of salt
50 g cocoa or chocolate powder
vanilla essence for flavor
1 tbsp. warm water

For butter Chocolate :
200 g unsalted butter
150 g 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 water and vanilla essence.

Sieve the flour with the cocoa or chocolate powder and 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.