Jo Pratt's Christmas Chocolate Yule Log

The French finish their Christmas meal with a decadent 'buche de Noel' or Yule log, made from chocolate

1. 1

   Preheat the oven to 190C/170C fan/gas 5. Line a 30cm x 40cm (12in x 16in) Swiss roll tin with baking parchment.
   
   Sift the cocoa, flour and baking powder into a bowl.
   
   In a large mixing bowl, whisk together the eggs and sugar until they are thick, creamy and have trebled in volume. This will take at least 5 minutes.
   
   Gently fold in the flour and cocoa mixture with a large metal spoon, taking care not to knock out too much air. Pour into the tin.
   Place in the oven for 10-12 minutes, until the sponge is just firm to touch. Remove from the oven and leave to cool in the tin for a couple of minutes before turning out onto baking parchment dusted with caster sugar.
   
   Peel off the lining parchment and cover with a tea towel to cool completely.
   
   To make the icing, gently melt the chocolate over a pan of simmering water or in the microwave. Leave to cool slightly.
   
   Beat together the butter and icing sugar until it is smooth. Mix in the melted chocolate and leave to cool to room temperature. The mixture will thicken as it cools.
   
   When you are ready to put together the yule log, lightly whip the double cream until it just forms soft peaks. Fold in the Grand Marnier or Cointreau and raspberries, keeping a few back for decoration.
   
   Spread over the cold sponge, and carefully roll the sponge to form a log shape. Transfer to a serving plate.
   
   Spread the icing over the sponge with a palate knife and use a fork to create a bark effect. Add extra raspberries and holly, or other festive decorations.