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Ingredients
For the chocolate sponge
4 large free-range eggs
100g/3 oz caster sugar
65g/2 oz self-raising flour
40g/1 oz cocoa powder
For the chocolate ganache topping
300ml/ pint double cream
300g/10 oz dark chocolate (around 35-40% cocoa solids), broken into small
pieces
For the cream filling
300ml/ pint double cream, whipped
To decorate
icing sugar, for dusting
a toy robin or sprig of holly
Method
Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll
tin, and line with non-stick paper or baking parchment, pushing it into the
corners.
For the sponge, in a large bowl whisk the eggs and sugar using an electric hand
whisk until the mixture is pale in colour, light and frothy. Sift the flour and
cocoa powder into the bowl and carefully cut and fold together, using a
spatula, until all the cocoa and flour are incorporated into the egg mixture.
(Be careful not to beat any of the air out of the mixture).
Pour the mixture into the lined tin and spread evenly out into the corners.
Bake in the middle of the preheated oven for 8 10 minutes, or until well risen
and firm to the touch and the sides are shrinking away from the edge of the
tin.
Place a piece of baking parchment bigger than the Swiss roll tin on the work
surface. Dust with icing sugar generously. Carefully invert the cake onto the
paper and remove the bottom lining piece of paper.
Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this
edge, begin to tightly roll up the sponge using the paper. Roll with the paper
inside and sit the roll on top of its outside edge to cool completely.
While the cake is cooling, make the ganache topping. Heat the cream in a pan,
just so as you can keep your finger in it. Remove from the heat and add the
chocolate, stirring until it is melted. Cool to room temperature, then put into
the fridge to firm up (this icing needs to be very thick for piping).
Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on
top, and re-roll tightly. Cut a quarter of the cake off from the end on the
diagonal. Transfer the large piece of cake to a serving plate and angle the cut
end in to the middle of the large cake to make a branch.
Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long
thick lines along the cake, covering the cake completely so it looks like the
bark of a tree. Cover each end with icing or, if you wish to see the cream,
leave un-iced. Alternatively, just use a palette knife to spread on the icing
and create rough bark texture with a fork.
Dust with icing sugar and garnish with fresh holly or a little robin to serve.