4 XL eggs ½ cup castor sugar ¼ cup cake flour ¼ cup cornflour ¼ cup cocoa 1 teaspoon baking powder 1 teaspoon vanilla essence Pinch of salt
•Beat eggs until stiff and white •Add sugar and beat till it leaves a peak •Sift the dry ingredients 3 times and sift it one more time into egg mixture and fold in with a metal spoon. •Lastly add vanilla essence Pour into a greased and lined swissroll pan and bake at 200° for 10-15 minutes.
Once baked turn onto wax wrap which is sprinkled with castor sugar. Roll up with wax wrap and cover with a damp cloth. Leave to cool. Whip 250ml fresh cream with 2 tablespoon icing sugar. Unroll swissroll. Spread with fresh cream, grate dairy milk over and sprinkle some chopped pecans. Roll up.
Melt 1 dairy milk. Pour in fresh cream to the consistency of your choice and pour over swissroll. Decor as desired.