INGREDIENTS

INSTRUCTIONS

Whisk the eggs and sugar for the cake in a bowl over a pan of hot
water, or use an electric mixer. Whisk hard until thick enough to
leave a definite trail, which will take about 10 minutes. Sieve the
flour and cocoa together and then carefully fold in with a tablespoon
of warm water, ensuring no pockets of flour are left. Turn the  mixture
into the prepared tin and level the surface by tilting the  tin; do not
spread. Bake in a fairly hot oven, Gas Mark 6/200 C/400  F, for about
12 minutes.  Dust a large sheet of greaseproof paper with caster sugar.
Turn the  swiss roll on to this and carefully peel off the lining
paper. Trim  the cake edges and then roll up with the paper inside.
Cool on a wire  tray.  Melt the chocolate for the filling. Cream the
butter and sieved icing  sugar together until soft, and then add the
cooled melted chocolate.  Carefully unroll the swiss roll and then
spread it with chocolate  icing. Lay the Flake's end-to-end across the
short side, allowing  them to protrude at the edges, and then roll up
tightly. Brush the  cake with warmed jam.  Sieve the icing sugar and
cocoa for the fondant into a bowl and make  a well in the centre. Add
the liquid glucose and egg white, working  it with a wooden spoon to
bind the fondant together. Dust the surface  with sifted cocoa, and
then roll the fondant into an oblong large  enough to cover the swiss
roll, pressing it into place. Neaten the  ends but keep the Flake
protruding. Rub the Buttons between your  fingers to make them shine
and then stick them on at either end,  alternating the white and milk
chocolate Buttons. Use jam if  necessary to secure them.  Make a
cracker frill for each end with the crepe paper and tie  securely round
the Flake. Complete with a Christmas decoration in the  centre of the
cake. Lift onto a cake board.  Converted by MC_Buster.  NOTES :
Although this is appropriate at Christmas time, there are many  other
occasions throughout the year when this cake could be used, for
example birthdays, with the name written on top. Contrasting piping
looks spectacular and you could really go to town decorating the
cracker with pieces of net and ribbon.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 140
Total Fat: 16.3g
Cholesterol: 79.6mg
Sodium: 774.8mg
Potassium: 132.7mg
Carbohydrates: 35.8g
Fiber: 3.3g
Sugar: 10.8g
Protein: 12.7g