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Chocolate Swiss Roll

Cake Mix:
Eggs 4
Caster Sugar 75g
Plain Flour 100 g
Cocoa Powder 10 g

Chocolate butter cream:
Butter 113g
Icing Sugar 40g
Dark Chocolate 70g

1) Preheat the oven on 180C / 355F
2) Melt the dark chocolate in hot water, stir until it turns into cream
3) Cream together the sugar and eggs, until light and fluffy.
4) Sift flour and cocoa powder together, fold into the sugar and egg mixture.
5) Grease a 10 x 10 inch swiss roll(square) tin, line with buttered greaseproof paper.
6) Bake for 13-15 minutes on 180C/355F, then allow to cool
7) Cream the butter and sugar until soft and light. Then fold in chocolate mix
8) Spread chocolate cream evenly on the cooled cake
9) Roll up sponge cake with buttered greaseproof paper, cut into pieces after freeze it

Chocolate Switzerland volume

Cake material: Egg 4 sugars 75g low muscle bread flour 100g
cocoa 10g

The chocolate butter envies the inexpensive material: Butter
113g frost. conf. sugar 40g black chocolate 70g procedure: 1.
Preheating on stove 180 C/355 F 2. Separates the hot water place to
dissolve the black chocolate, mixes the thick liquid 3. The egg joins
the hard sugar to hit 4. The low muscle bread flour and the cocoa
plaster are uniform, slowly joins the egg to stick mixes evenly 5. Heat
the trough (approximately 10 inch x 10 inch square shapes heat troughs)
put on the greaseproof paper,ingredient will pour into 6. Puts in heater the
stove by 180 C/355 F heat 13-15 minute, takes out treats cool 7. The
butter adds the frost. conf. sugar to send to the milk white, then
joins the chocolate thick liquid, hits uniform 8. Envies inexpensively
the chocolate butter, equally wipes on the cake piece 9. Tucks the
cake volume with the greaseproof paper, wraps securely solidly, after
the refrigeration stereotypia, cuts namely to become