Ingredients: For the cake
6 large eggs (seperate yolk + whites)
60g all-purpose flour
30g cocoa powder
150g granulated sugar
1/4 tsp salt
40ml baileys original

Ingredients: For the filling
250ml heavy cream
25g powdered sugar
1 tsp vanilla extract
Pinch of salt

Ingredients: For the frosting
200g chocolate (milk or dark)
80g heavy cream
Icing sugar (sprinkling)

Method:

Step 1: Preheat the oven to 175˚C and line a baking sheet (or jelly roll pan) with baking paper using butter or grease spray to hold it down.

Step 2: In a medium bowl add the flour, cocoa powder and salt leave aside.

Step 3: Next in a large bowl beat the egg yolks until they become thick and foamy, begin to add in 1/2 granulated sugar and beat until pale.

Step 4: Then add in the flour mixture you made earlier beating until fully combined.

Step 5: Next, beat the egg whites until soft peaks form. Adding in the remain granulated sugar a little at a time until stiff peaks form.

Step 6: Add the whisked egg whites unto the batter you made earlier (egg yolks, sugar and flour) slowly by gently folding it in.

Step 7: Pour the batter into the prepared baking sheet, spreading it evenly.

Step 8: Bake in the oven for roughly 12-15minutes or until top springs back when you lightly press it.

Step 9: Lay a clean towel on the table and dust with some powdered sugar, flip the cake onto the towel and peel off the parchment paper. Leave too cool completely.

Step 10: While the cake is cooling, begin to make the filling. Beat together heavy cream, powdered sugar, vanilla extract and a pinch of salt until medium peaks form. Place in the fridge until ready to use.

Step 11: When the cake has cooled down, spread the filling evenly over the cake. Begin to roll the cake into a log, using the towel underneath as support to help you create a tight roll.

Step 12: Place seam side down on a baking sheet or plate and place into the fridge to chill for 1 hour.

Step 13: While the cake is chilling, make the frosting. You can do this by adding the chocolate and heavy cream in a large heat proof bowl over medium heat.

Step 14: Allow the chocolate to cool down before decorating the cake by pouring it over the roll. Using a fork you can create the line marks. Finish by adding some icing sugar on top.

Serve and enjoy!