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Ingredients: Serves 6-8
- 6 eggs
- 250g sugar
- 100g sifted self raising flour
- 50g drinking chocolate powder Filling
- 250ml double cream
- 50g caster sugar
- 200ml thick coconut cream concentrates
- Preheat oven to 180°C. Break 4 eggs into a mixing bowl.
- Separate the yolk from the white of the remaining 2 eggs. Add the yolks to the whole eggs.
- Reserve the whites. Beat eggs together, then add the sugar and vanilla.
- Continue beating until pale and thick. Sift in flour and chocolate powder and fold in.
- Beat the egg whites until stiff and fold in. Spoon into a greased baking sheet and bake till firm.
- Cool on rack for 8 minutes.
- Lay a piece of grease proof paper onto a working board and gently turn cake onto paper.
- Roll up securely. Whip ingredients for filling, chill for 1/2 hour. Unroll the cake, gently spread cream evenly. Roll again.
- Serve fresh. Refrigerate if to be kept.
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