Bouche de Noel Ingredients 4 eggs 100g caster sugar ¼ tsp vanilla extract 100g plain flour 25g cocoa powder 1 tbsp hot water Buttercream: 200g butter; 200g icing sugar; 1 tbsp milk; vanilla extract 200g rich dark chocolate (at least 70% cocoa solids) Instructions Grease and line a 23cm x 33cm Swiss roll tin. Preheat