Preheat oven to 200°C.

Line 8 x 12 pan with parchment.

Mix eggs, Horlicks and coffee essence in a large bowl over a pan of hot water.

Mix until mixture is pale and leaves a thick trail.

Remove from heat and sift half the flour and salt over the egg mixture. Patiently fold in.

Repeat with the remaining flour and add the hot espresso coffee.

Turn the mixture into the prepared pan, tilting it until evenly-covered.

Bake just above the center of the oven for 12 mins or until well risen and springy.

Ready parchment paper for dusting with Horlicks.

Gently ease sponge cake onto parchment, roll into log at once.

Cool on a wire rack covered with a dishcloth.

Whip the cream and coffee together.

Warm the cherry jam.

When log roll is cooled, carefully unroll the cake and remove the paper.

Brush with the warmed cherry jam and then spread with cream mixture. Re-roll.

Sprinkle grated chocolate on top.