MMMMM----------------------CHOCOLATE SPONGE---------------------------
4 lg Free-range eggs
3 oz Caster sugar (100 g)
2 oz Self-raising flour (65 g)
1 oz Cocoa powder (40 g)
MMMMM-----------------CHOCOLATE GANACHE TOPPING----------------------
1 c Double cream (300 ml)
10 oz Dark chocolate (300 g)
-(around 35-40% cocoa
-solids); broken into small
-pieces
MMMMM-----------------------CREAM FILLING----------------------------
1 c Double cream (300 ml);
-whipped
MMMMM------------------------TO DECORATE-----------------------------
Icing sugar; for dusting
1 Toy robin or holly sprig
Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a 33x23 cm /
13x9" Swiss roll tin, and line with non-stick paper or baking
parchment, pushing it into the corners.
For the sponge, in a large bowl whisk the eggs and sugar using an
electric hand whisk until the mixture is pale in colour, light and
frothy. Sift the flour and cocoa powder into the bowl and carefully
cut and fold together, using a spatula, until all the cocoa and flour
are incorporated into the egg mixture. (Be careful not to beat any of
the air out of the mixture).
Pour the mixture into the lined tin and spread evenly out into the
corners. Bake in the middle of the preheated oven for 8 to 10
minutes, or until well risen and firm to the touch and the sides are
shrinking away from the edge of the tin.
Place a piece of baking parchment bigger than the Swiss roll tin on
the work surface. Dust with icing sugar generously. Carefully invert
the cake onto the paper and remove the bottom lining piece of paper.
Cut a score mark 2.5 cm / 1" in along one of the longer edges.
Starting with this edge, begin to tightly roll up the sponge using
the paper. Roll with the paper inside and sit the roll on top of its
outside edge to cool completely.
While the cake is cooling, make the ganache topping. Heat the cream
in a pan, just so as you can keep your finger in it. Remove from the
heat and add the chocolate, stirring until it is melted. Cool to room
temperature, then put into the fridge to firm up (this icing needs to
be very thick for piping).
Uncurl the cold Swiss roll and remove the paper. Spread the whipped
cream on top, and re-roll tightly. Cut a quarter of the cake off from
the end on the diagonal. Transfer the large piece of cake to a
serving plate and angle the cut end in to the middle of the large
cake to make a branch.
Put the chocolate icing into a piping bag fitted with a star nozzle.
Pipe long thick lines along the cake, covering the cake completely so
it looks like the bark of a tree. Cover each end with icing or, if
you wish to see the cream, leave un-iced. Alternatively, just use a
palette knife to spread on the icing and create rough bark texture
with a fork.
Dust with icing sugar and garnish with fresh holly or a little robin
to serve.
