Chocolate Yule Log

Preheat the oven and line a 23 x 33cm/9 x 13” Swiss roll tin with baking paper or insert a baking liner.

Separate the eggs into two bowls and beat the whites until stiff.

Add the caster sugar to the yolks and beat until thickened.

Sieve the cocoa over the yolks and beat again.

Add a third of the stiff egg whites and using a metal spoon, mix it in with a cutting and turning action. Repeat with a second third of egg white then the final third.

Sieve half the flour over the top and gently mix it in with cutting and folding action then sieve and mix in the remainder.

Tip the mixture into the prepared tin, spreading it out to the edges.

Bake for 18-20 minutes.

Remove from the oven, stand for 2 minutes then spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together.

Remove the board, tray and paper, to leave the sponge on the tea towel.

Starting from the shorter edge, roll the sponge and tea towel into a cylinder together and leave to cool.

Cut the butter into small cubes in a bowl and beat until the butter is creamy.

Sieve the icing sugar into the bowl, stirring to combine, add the vanilla extract and beat until smooth.

Gently unroll the cold sponge and spread the filling all over the inside of the sponge.

Roll up the filled sponge with the tea towel on the outside.

Break the chocolate into small cubes.

Put the cream and sugar into a saucepan, stir to dissolve and bring to the boil.

Remove from the heat, add the chocolate cubes and stir gently until melted.

Allow to cool for a few minutes then spread the topping over the rolled-up sponge.

For a seasonal look, drag a fork through the topping to create the appearance of rough bark.