To make the swiss roll, beat the eggs and sugar together. Sift the flour and baking powder together. Add the eggs and sugar. Pour into a lined baking sheet and bake at 200 degrees celsius for 8 minutes.
As it bakes, place a piece of parchment paper (larger than the cake) or a thin tea towel flat on the counter.
Once the swiss roll comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment.
Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot swiss roll up with the parchment. Do this slowly and gently. The swiss roll will be warm. Allow it to cool completely rolled up.
To make the chocolate filling and icing, beat all of the icing ingredients together in a bowl until creamy and light.
Slowly and gently unroll the swiss roll. Spread the chocolate icing evenly. Gently roll it back up without the parchment paper this time.
Cover the whole swiss roll with a thin layer of chocolate icing and use a fork to create the ‘wood’ effect.
Place chunks of Grenade Chocolate Chip Salted Caramel Protein Bar on top and some cherries & rosemary for decoration. Enjoy!!