Christmas chocolate roulade

Ingredients

The ultimate Swiss roll - rich moussey texture, indulgent cream filling, with a special festive decoration. At other times of the year, use small bay leaves.

For the roulade:
175g/6oz plain chocolate
5 eggs, separated
175g/6oz caster sugar
For the filling:
284ml/ carton double cream
2 tbsp Irish cream liqueur
For the decoration:
icing sugar, for dusting
holly leaves or other suitable chocolate decorations

Method

1. Preheat the oven to 180C/350F/Gas 4. Line a 33x 23cm/13x9in Swiss roll tin with non-stick parchment. Melt the plain chocolate in a bowl set over a pan of hot water or in the microwave on High for about 2 ½ minutes.
2. Put the yolks and sugar in a bowl over a pan of simmering water and whisk with an electric hand which until the mixture leaves a trail when blades are lifted, 5 minutes. Whisk in the melted chocolate.
3. In a large bowl, whisk the egg whites into stiff peaks. Whisk a large spoonful into the chocolate mixture, then fold in the rest.
4. Pour the mixture into the tin and shake gently to spread the mixture into the corners. Bake for 20 minutes until firm. Remove from the oven and cool in the tin, covered loosely with greaseproof paper or foil, for about 3 hours.
5. Whip the cream until it just holds its shape, then stir in the liqueur. Put a large sheet of greaseproof on the work surface, turn out the roulade, peel off the backing paper. Spread with the cream. With a short side towards you, mark an indent across the top 2.5cm/1 inch in, then lift the paper and use to roll the roulade. Dust with icing sugar; decorate with chocolate leaves until it just holds its shape.