Featured in the December 2015 handbook.
3 Medium eggs
75 g caster sugar
75 g plain flour
caster sugar for dusting
100g butter softened
100g icing sugar
75 g melted Chocolate
Cadbury flakes for decoration
Preheat the oven to 200°C, gas mark 6. Grease and line the Swiss roll tin with baking parchment. Using an electric hand mixer, whisk the eggs and sugar together in a large bowl until thick and creamy and leaves a trail. Sieve the flour and cocoa together and fold into the mixture carefully with 1 tbsp hot water, trying not to knock out too much air.
Place into the prepared tin and tilt to level the mixture, making sure it goes right into the corners. Bake for 10-12 minutes until springy to the touch. Dust a large piece of baking parchment with caster sugar and turn the sponge out onto it. Trim off the hard edges and make a dent along the width, 1cm in. From this end, roll it up with the paper in the middle. Cool on a wire rack.
Beat the butter and icing sugar together until light and fluffy and then beat in the melted chocolate. Unroll the sponge, spread over 1/3 the butter icing and then roll up again.
Cut a small portion of the Swiss roll off and place to one side of the log to form a branch and then cover the whole cake with the remaining icing, marking with a fork to look like a log.
Decorate with Christmas decorations, pieces of Cadbury Flake or simply dust with icing sugar.