Festive Chocolate Log

This is a magical family favourite and actually a lot easier than you think….and SO much better than the bought ones.

100g Castor Sugar
4 large free range eggs
65g Self Raising Flour
40g Cocoa
1tsp vanilla extract
300ml double cream
325g dark chocolate (or up to 50% milk)

Pre heat the oven to 180 (or 160 fan). Using a 13×9 inch swiss roll tin, cut a larger piece of greaseproof baking paper and dust with icing sugar.
Using a food mixer or hand which, beat the eggs and sugar until more than doubled in size and they have become moussey in consistency. This may take 10 minutes. Very carefully sift and dust over the flour and cocoa. Using a large, metal spoon, fold the dry ingredients into the mousse until fully mixed through. Add the vanilla essence.
Spread the cake batter into the swiss roll tin and flatten carefully. Bake for just 8-10 minutes.
Once the cake is cooked, turn out upside down onto a clean surface. Gently roll the cake into a swiss roll shape with the greaseproof paper rolled up inside.Roll as tight as you dare and leave it like that until stone cold.
In the meantime, make the ganache. Simply warm the cream in a pan until just before it boils. pour this over the broken chocolate in a bowl and stir through until you have a chocolate sauce. Allow to cool until you have a thick, chocolate ganache.
Unroll your cold swiss roll, take out the paper and spread a layer of ganache onto the inside. Re roll the swiss roll. Now it’s time to get inventive. Go traditional and slice off the end at an angle and create a log with a spur. Then cover in the remaining ganache. Decorate as you like and use a fork if you want a bark effect.