Chocolate Yule Log

Method

1. Preheat the oven to 180ºC/gas mark 4. Line a Swiss roll tin with oiled tinfoil or Bakewell paper.

2. 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 over a very gentle heat, then draw aside while you whisk the egg whites to a firm snow. Add the melted chocolate to the egg yolk mixture.

3. Stir a little of the egg white into the mixture, cut and fold the remainder of the egg whites into the mixture and turn it into the prepared tin. Cook in a preheated oven, bake for 15-18 minutes or until firm to the touch around the edge but still slightly soft in the centre. Wring out a tea towel in cold water. Take out the roulade, cool it slightly, then cover with the cloth. (This is to prevent any sugary crust forming.) Leave it in a cool place.

4. Provided the cloth is kept damp, it will keep for two days like this.

5. When you are ready to assemble, whip the cream and flavour with the rum. Put a sheet of greaseproof 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.

6. Remove the tin and peel the tinfoil off the roulade carefully. 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.

7. Decorate with Christmas cake decorations, e.g. holly leaves, Santas, robins etc., sprinkle again with a little extra icing sugar and serve.

8. Make it your own: Sneak a little kirsch into the cream and dot the cake with tinned cherries before rolling to make a black-forest-inspired yule log.