4 large eggs
100g caster sugar
65g self raising flour
40g unsweetened cocoa powder
1 tsp vanilla extract
150ml double cream
150g 55% dark chocolate
200ml double cream
150ml Coole Swan Irish Cream Liqueur
200g dark chocolate
For the sponge, preheat the oven to 200C / 180C fan / Gas 6.
Line a 33cm x 23cm Swiss roll tin with baking parchment. Set aside.
Using an electric mixer, whisk the eggs, vanilla and sugar until pale, frothy and thick.
Sieve the flour and cocoa into this mix and very carefully fold it in trying to keep in as much air as possible.
Pour into the lined tin and spread evenly into all four corners and bake in the center of the oven for 8-10 minutes
Place a piece of parchment paper bigger than the sponge on your work surface and turn out the cooked sponge onto this. Roll up (from the longer edge) using the paper, rolling with the paper inside. Set aside to cool.
For the ganache, place the chocolate and cream in a plastic bowl and heat in your microwave on medium heat until the cream and chocolate combines to leave a smooth consistency.
Place in the fridge for one hour to firm up.
The Coole Swan filling is quite simple, simply whisk the cream until thick, to this add the Coole Swan and re-whisk until thick. Keep chilled until needed.
For the chocolate bark, melt the dark chocolate and pour this onto a lined baking tray, spread ot to cover the tray and chill.
Carefully unroll the cooled Swiss roll and spread the Coole Swan cream in the center. Re-roll and don’t worry if the sponge cracks as its going to be covered with ganache. Taking the ganache from the fridge, beat with a wooden spoon so its spreadable. Using a pallet knife, cover the rolled sponge with the ganache.
At this point the chocolate bark will be set, just break it up in random pieces and attach these to the ganache. Dust with cocoa powder and serve.
Top Tip: Cover well and this can keep for up to 3 days in the fridge before serving.