Whisk the eggs and sugar on high for 4-5 minutes.

fold in the flour and cocoa gently using a metal spoon.

Pour the mixture into a large lined swiss roll tin, spreading gently out to the edges.

Bake at 170°C for 12 minutes.

Turn the cake out onto a clean tea towel, removing the baking parchment and roll from the short end into a cylinder, with the cloth inside, and leave to cool.

For the filling, whip the cream, adding in the 2 tsp cocoa powder until thick.

Gently unroll the sponge, spread the cream over and gently re-roll.

Cover with chocolate ganache and a sprinkling of crushed mini eggs (optional)