Chocolate Swiss roll

INGREDIENTS :

SPONGE:

3 eggs 85g caster sugar 75g plain flour 2 tablespoons cocoa powder 1/2 teaspoons baking powder

FILLING:

1 tablespoon cherry jam 300 ml double cream - whipped (you may not need all of it) 3 tablespoons icing sugar

ICING:

50g butter 140g dark chocolate 1 tablespoon golden syrup 248ml double cream 200g icing sugar

Directions :

Preheat the oven to 200 degrees (180 degrees fan) Beat the eggs and sugar together using an electric whisk. Keep going until it’s thick and fluffy. Sieve the dry ingredients into the egg/sugar mixture and fold carefully to avoid losing air. Line a 23 x 32 Swiss roll tin with parchment paper. Pour in the mixture and spread into the corners and sides by tilting with your hands. Into the oven for 11 - 14 minutes. Place another piece of parchment paper over the sponge and flip it over. Peel the parchment paper off and roll it into a tight roll and allow it to cool completely. It’s essential to do this while hot. Whip the cream and icing sugar together and keep calm. Melt the chocolate and butter in a bowl over simmering water. Remove from the heat and add 4/5 tablespoons of the cream to the chocolate. Beat in 200g of the icing sugar until smooth. Stir in the rest of the cream until it’s the right consistency. Unwrap the Swiss roll and spread the jam, followed by the filling, onto the rectangle; you may only need some. Roll back up into a log. Slice a 1/4 off at an angle and place it as a branch on the record. Spread with the icing, keeping the ends free from icing. With a fork, draw a texture to look like bark. Dust with icing sugar.

Enjoy !!!