125g caster sugar
4 separated eggs
60g butter, softened
100g plain flour
1 teaspoon baking powder
1 tablespoon warm water
1 pinch salt
150g butter, softened
200g icing sugar
100g plain chocolate
Unsweetened cocoa powder, for dusting
Preheat the oven to 180C° / Gas 4. Grease and line a baking tray.
Beat egg yolks with sugar until the mixture is light and fluffy. Add the softened butter, flour, baking powder and a tablespoon of warm water. Beat till well combined.
In a bowl beat the egg whites with a pinch of salt until stiff. Add about 1/3 of the whites to the yolk mixture, fold in. Repeat with remaining whites.
Spoon the cake mixture into the prepared tin, and spread evenly.
Bake in the preheated oven for 12 minutes.
Carefully turn out the cake onto a large piece of parchment. Roll the parchment from one short end to the other.
For the buttercream:
Melt the chocolate, once melted set aside.
Beat the butter till light and creamy. Gradually add the icing sugar. Add the melted chocolate and beat until well combined.
Carefully unroll sponge. Spread a layer of buttercream across the sponge. Roll back up, using the parchment, ensuring you have a tight roll.
Using the remaining buttercream, cover the entire roll with buttercream, drag a fork lengthways across the buttercream to create a bark effect.
Dust the entire log with cocoa powder.