Yummy chocolate log

QQServes 8 Prep 30 mins Cook 10 mins

Q3 eggs

85g golden caster sugar

85g plain flour, minus 2 tbsp

2 tbsp cocoa powder

½ tsp baking powder

FOR THE FILLING & ICING

50g butter, plus extra for the tin

140g dark chocolate, broken into squares 1 tbsp golden syrup

284ml double cream

200g icing sugar, sieved

2-3 extra-strong mints,

crushed (optional) icing sugar and holly sprigs, to decorate

1 Heat the oven to 200C/180C fan/gas 6. Butter a 23 x 32cm Swiss roll tin and line with baking parchment. Beat the eggs and sugar together with an electric whisk for about 8 mins until thick and creamy.

2 Sift the flour, cocoa and baking powder together over the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.

3 Tip the cake onto a surface lined with baking parchment. Peel off the lining parchment and roll the up from a long edge with the parchment inside. Leave to cool.

4 Melt the butter and chocolate in a heatproof bowl over a pan of hot water. Remove from the heat and stir in the syrup and 5 tbsp cream. Beat in the sugar until smooth. Whisk the remaining cream until it holds its shape. Unroll the cake, spread the cream over the top, scatter over the mints, if using, then roll up again into a log shape.

5 Cut a diagonal slice from one end of the log. Put the log on a plate. Put the slice on the side with the cut against the cake to make a branch. Spread with icing (don’t cover the ends). Mark with a fork to give a bark effect. Dust with sugar and decorate with the holly. PER SERVING 552 kcals, fat 32g, saturates 18g,

carbs 64g, sugar 54g, fibre 1g, protein 5g, salt 0.3g