Bouche de Noel   Print Ingredients 4 eggs 100g caster sugar ¼ tsp vanilla extract 100g plain flour 25g cocoa powder 1 tbsp hot water Buttercream: 200g butter; 200g icing sugar; 1 tbsp milk; vanilla extract 200g rich dark chocolate (at least 70% cocoa solids) Method Grease and line a 23cm x 33cm Swiss roll tin. Preheat oven to 200C/Gas 6. Beat eggs and vanilla extract with sugar until light and creamy. Sieve flour and cocoa and gently fold into … Continue reading Bouche de Noel