Grease and line a shallow sided baking tray (about 8" x 11.5") and preheat the oven to 180 degrees.
In a bowl, whisk together the eggs and Sukrin 1 - keep whisking until very frothy and light for around 5 minutes
Gently fold in the sifted flour and cocoa until fully incorporated.
Pour the mixture into the lined tin, making sure that it is a completely even layer - as this is a fatless sponge, it does not self level and therefore you need to make sure it is level and even.
Bake for 8 minutes.
Mix the P2B with approximately 8 teaspoons of water until it is a good consistency for drizzling. Stir in the salted caramel flavouring and mix well.
Take out of the oven and turn onto a clean teatowel. While still warm, drizzle over the P2B mix, saving a little to use at the end. Drizzle over the choc shot.
Cut the rectangle into two (cutting long edge in half). Roll each of the new rectangles up, starting at edge you've just cut. This needs to be done before the cake cools too much or it'll firm up too much to roll.
Cut each roll into 3 pieces and, with the left over P2B, just drizzle onto the ends of the rolls in a swirl to bring out the shape of the roll. Serve with a big cuppa!