Chocolate Yule Log

2 large eggs 
90 gms. caster sugar 
100 gms. self raising flour 
pinch of salt 
50 gms. cocoa or chocolate powder 
vanilla essence for flavour 
1 tbsp. warm water 

For butter Chocolate : 
200 gms. unsalted butter 
150 gms. melted dark chocolate 

Break the eggs into a basin and add the sugar. Place basin over a pan of warm water and beat mixture until it thickens. Add the water and vanilla essence. Sieve the flour with the cocoa or chocolate powderand using a metal spoon, fold this into the egg and sugar mixture. Line a swiss roll tin (long flat tin) with greaseproof paper and pour the mixture into it. Bake at 175 degrees for 10 to 12 mins. When cooked, the sponge should be springy to the touch. Turn it out on to a cloth sprinkled with caster sugar and spread it with a layer of chocolate butter cream. Make this by mixing the melted dark chocolate and butter together. 
Carefully roll the sponge into a roll using the cloth to ease it into position. 

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