Directions

Cake

1. Preheat the oven to 170°C.

2. Whisk the eggs and sweetener together.

3. Add all of the dry ingredients and carefully fold them in.

4. Line a 7" x 10" baking tray with greaseproof baking paper, ensuring the sides are lined along with extra at each end.

5. Pour the mix into the tray and spread evenly. Bake for 10 minutes- ensure you don't over-bake it.

6. The cake needs to be rolled whilst it's still hot. Lay the cake (still on the greaseproof) on a tea-towel. be brave and start to roll the cake, keeping each roll quite tight. Once rolled, wrap the cake in a tea towel and allow to cool.

Cream Filling

1. Whisk the cream and vanilla extract until soft peaks form.

2. Taste the mix and add sweetener if needed.

Chocolate Ganache

1. Heat the cream in a small dish in the microwave with a lid on for 45-60 seconds.

2. Break the chocolate into small pieces and add this to the cream. Stir to melt the chocolate completely and then set aside to cool.

Construction

1. Once the cake is cool, carefully unroll it and spread the cream evenly, leaving space at the edges.

2. Roll the cake back up and place it on a plate.

3. Spoon the chocolate ganache over the cake, allowing it to drip down the sides.

4. Pop the cake in the fridge for a minimum of 30 minutes to allow the chocolate sauce to firm.