Yield: 1 Servings
|⅔ cup||Self raising flour|
|¼ teaspoon||Bicarbonate of soda|
|⅓ cup||Castor sugar|
|2¼ cup||Icing sugar|
|2 tablespoons||Milk approx|
|125 grams||Dark chocolate chopped|
|90 grams||Unsalted butter|
Grease a 25x30cm Swiss roll pan, line base with paper,grease paper.
Sift flour, cocoa and soda into small bowl of electric mixer, add sugar, butter and water; beat on medium speed for two minutes. Add egg, beat until combined. Spread mixture into prepared pan. Bake in moderate oven for about 20 minutes; cool in pan.
Spread base with filling, refrigerate until set, spread with topping, refrigerate until set before cutting.
Peppermint filling: Combine sifted icing sugar and oil in snall heat proof bowl, stir in enough milk to make a stiff paste; flavour with essence. Stir over hot water until spreadable.
Chocolate topping: Melt chocolate and butter over hot water.
Some other chocolate toppings to experiment with: Rich Chocolate Glace Icing 90 g dark chocolate, chopped 1 tsp Vegetale oil ¼ cup (60ml) water 2 cups (320g) icing sugar mixture approx
Combine chocolate, oil and water in a medium saucepan, stir over a low heat until chocolate is melted. Gradually beat in enough sifted icing sugar to give a smooth spreading cosistency.