250 g/8 oz plain dark
chocolate, melted and cooled
Method:
Place
the eggs and caster sugar in a large bowl and whisk
together until very thick and fluffy. Fold in the flour,
water and vanilla extract gently but thoroughly.
Pour
the mixture into a lined and greased 33 x 23 cm/ 13 x 9
inch Swiss roll tin, and bake in a preheated oven, 220°C
(425°F), Gas Mark 7, for 8-10 minutes until
golden.
Turn out the cake on to a sheet of sugared grease proof
paper set on a damp tea towel. Trim the crusty edges,
then roll up with the paper inside and leave to cool.
To
make the filling and topping, place the sugar and water
in a small saucepan and stir over a low heat until the
sugar is dissolved. Bring to the boil, then boil without
stirring until the temperature reaches
110°C (225°F)
on a sugar thermometer.
Whisk the eggs yolks in a large
bowl and continue to whisk while pouring on the syrup in
a thin stream. Whisk until thick and cool. Gradually
whisk in the butter and finally fold in the melted
chocolate.
Unroll the cake and spread with half of the
chocolate butter cream. Roll up neatly and place on a
silver cake board. Cut off the end of the roll at an
angle and attach to one side of the roll to resemble a
branch.
Cover the cake evenly with the remaining
chocolate butter cream and score the surface with the
tines of a fork to resemble bark.
Chill in the
refrigerator until
firm.
To serve, dust the cake with icing sugar.
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