Instructions: 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 1/4 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.

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