Directions
Set the oven to 220ºC
Sieve Barkat Flour
Mix and cocoa together. Whisk the eggs and sugar until thick and creamy
Fold in the sieved flour
mixture. Pour the mixture into a lined swiss roll tin and bake for 7 mins.
Turn out onto sugared
greaseproof paper and then cover with greaseproof paper. Roll up firmly.
When cold unroll and
spread with butter icing or jam.
Decorate the log using
chocolate butter cream or melted chocolate and fill with yummy edible Christmas
decorations.
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