Preparation method

Swiss Roll:

• Preheat oven to 220C. Grease and line a Swiss roll tin.
• Beat sugar and eggs until ribbon stage.
• Sift together the flour and cocoa powder.
• Fold in half flour mix into eggs.
• Fold in the rest of flour mix completely and stir in the hot water.
• Pour in prepared tin, smooth out and bake for 7 -9 minutes.
• Prepare a dish towel, lay flat and dust with cocoa
• While hot, roll the cake in the dishtowel and leave to cool.

Swiss Meringue:

• Fill a large pot with water about 5cm up.
• Place a ring of crumpled foil in the pot.
• Bring the water to a boil then reduce to a simmer.
• Combine egg whites, sugar, salt, vanilla and cream of tartar.
• Set over ring and mix together gently until it reaches 79C.
• Transfer to stand mixer and whisk on high until stiff peaks. 

Tempered Chocolate Glaze:

• Melt 2/3 chocolate over pot of simmering water until it reaches 47’C.
• Remove from heat, then add the last 1/3 of chocolate.
• Drop temperature to 25’C.
• Place over heat until reaches 29’C.
• Then cover entire Swiss roll with glazed chocolate.

Decorations:

• Pipe with small tip, desired patterns on baking paper with melted choc.
• Leave to set in fridge until required

To Assemble:

• Unroll cake and fill with Swiss meringue and roll.
• Trim the edges to create even sides.
• Set on wire rack and cover entire cake with chocolate glaze.
• Pipe meringue in rosettes on top and top with chocolate decoration.
• Leave to set.