Chocolate yule log

Chocolate yule log is usually made with a chocolate sponge Swiss roll but I prefer this sinfully rich version. There's no need for any icing, it's rich enough as it is! Serves 10 approx

› 6 ozs (170 g) best-quality dark chocolate

› 5 free range eggs

› 6 ozs (170 g) caster sugar

› 3 tablespoons water

Filling

› Half-pint (300 ml) double cream

› 1-2 tablespoons rum

› icing sugar

› 1 x shallow Swiss roll tin, 12 inches (30.5 cm) x 8 inches (20.5 cm)

Preheat the oven to 180ºC/350ºF: Line a Swiss roll tin with oiled tin foil or bakewell paper. 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. 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. Provided the cloth is kept damp, it will keep for two days like this.

To Serve: 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. Remove the tin and peel the tin foil 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. Decorate with Christmas cake decorations, eg holly leaves, Santas, robins etc, sprinkle again with a little extra icing sugar and serve.