Chocolate Yule Log

Method

1. Note: Even though it seems very fragile, it can be made 1-2 days ahead, keep covered with a slightly damp cloth and roll up and decorate close to time of serving.

2. Preheat the oven to 180°C/Gas Mark 4.

3. Line a shallow 30.5cm x 20.5cm Swiss roll tin with oiled parchment paper.

4. Separate the eggs. Put the yolks into a bowl, gradually add the caster sugar and whisk until the mixture is thick and pale lemon coloured. Melt the chocolate with the water in a saucepan set over a very gentle heat, then set aside while you whisk the egg whites to a firm snow. Add the melted chocolate to the egg yolk mixture. Stir a little of the egg white into the mixture, then cut and fold the remainder of the egg whites into the mixture and turn it into the prepared tin. Cook in a preheated oven for 15-18 minutes, until firm to the touch around the edge but still slightly soft in the centre.

5. Wring out a tea-towel in cold water. Take out the roulade out of the oven and let it cool slightly, then cover with the cloth. (This is to prevent any sugary crust from forming.) Leave it in a cool place. Provided the cloth is kept damp, it will keep for 2 days like this.

6. To Serve

7. Whip the cream and flavour with the rum. Put a sheet of parchment paper onto a table and dust it well with sieved icing sugar. Remove the damp cloth from the roulade and turn the tin upside down onto the prepared paper. Remove the tin and carefully peel the parchment paper off the roulade. Spread with the rum-flavoured cream and roll it up like a Swiss roll. Cut about one-third off the roll at an angle. Lift the roll onto a serving plate, arrange the smaller piece so it looks like a branch and dust well with icing sugar. Decorate with Christmas cake decorations, such as holly leaves, Santas or robins, sprinkle again with a little extra icing sugar and serve.