Pre heat the oven to 200c.
Line a 22cm x32cm tin with greaseproof paper. Whisk the eggs and sugar to a ribbon stage, fold in the flour and cocoa powder and pour on top of the cocoa mix. Level out then bake for 10 to 12 minutes and leave to cool.
Spoon jam all over the sponge, mix the vanilla and cream and spread most of the cream over the sponge and roll up tightly. Pop onto a large platter.
Decorate with remaining cream and chocolates and dust with icing sugar and cocoa powder.
Pre heat the oven to 200c.
Line a 22cm x32cm tin with greaseproof paper. Whisk the eggs and sugar to a ribbon stage, fold in the flour and cocoa powder and pour on top of the cocoa mix. Level out then bake for 10 to 12 minutes and leave to cool.
Spoon jam all over the sponge, mix the vanilla and cream and spread most of the cream over the sponge and roll up tightly. Pop onto a large platter.
Decorate with remaining cream and chocolates and dust with icing sugar and cocoa powder.
