5 medium eggs 
					110g/4oz caster sugar 
					110g/4oz self raising flour 
					30g/1oz cocoa powder sieved extra caster sugar for 
						rolling For the filling 
					200ml/7fl oz double cream For the topping 
					55g/2oz unsalted butter melted 
					30g/1oz cocoa powder sieved 
					55g/2oz icing sugar sieved 
					1 tbsp full fat milk

                                Preheat the oven to 220C/425F/Gas 7
				Line a roasting tin with greaseproof paper 
				Beat together the eggs and sugar to ribbon stage with an 
					electric whisk or by hand 
				Fold the flour and cocoa powder into the egg mixture 
				Pour the cake mixture into the tin 
				Bake the cake for 10 12 minutes 
				Lay a clean tea towel on the work surface and scatter over 
					a thin layer of caster sugar 
				Tip the cake out on to the tea towel 
				Dampen the paper with a little water and remove 
				Using the tea towel roll the cake up then roll it out flat again 
				In a medium bowl whip the cream until just stiff 
				Spread the cake with the cream and roll up again 
				Sit the roulade on a long plate seal side down 
				Whisk the cocoa powder icing sugar and milk into the melted 
					butter until smooth 
				Spread the chocolate topping over the roulade and serve