This is a great dessert for the festive season – takes a bit of effort, but worth it.  You also don’t need to worry if the sponge cracks a little as it just adds to the rustic look – at least that’s what I tell my family.  The choice of liqueur is really up to you – I used a passion fruit liquor but add Bailey’s, Kahlua or whatever takes your fancy.   I hope you have enjoyed sharing my recipes this year – there will be many more in 2022.  Let me wish you a Happy New Year.  Stay safe and keep cooking.

Ingredients

Butter for greasing

175g dark chocolate (at least 70% cocoa)

175g caster sugar

6 eggs separated

2 tbsp. sifted cocoa powder

Icing sugar, for dusting

For the filling

300 ml double cream whipped

1 tbsp. liqueur (optional, can be replaced with sugar)

Topping

I cheated!  I ordered holly leaves from Amazon, or you can just dust with icing sugar

Method

1. You need a 23 x 33 cm Swiss roll tin. Preheat the oven to 180/160 C fan.  Grease the tin with butter and then line with baking paper.
2. Start to make the sponge.  Place the dark chocolate in a bowl over a pan of simmering water – don’t let the bowl touch the water.  Let the chocolate melt, then take off the heat, stir and set aside to cool.
3. Place the sugar and egg yolks in a bowl and whisk with electric beaters until light and fluffy.  Then add the chocolate to the mixture and stir well.
4. In a separate bowl whisk the egg whites until they form firm peaks – but be careful not to over beat.
5. Take a large spoonful of the egg white mixture and gently mix it into the egg yolk and sugar bowl to loosen the mixture.  Add in the additional egg whites followed by the cocoa powder.
6. Pour the mixture into the prepared tin, level it out and bake in the oven for around 20 minutes until firm to touch – be careful not to overcook as it makes it more difficult to roll.  Remove from the oven and leave to cool
7. Whilst the cake is cooking, whip up the cream and add your chosen liqueur
8. Dust a large baking sheet with icing sugar, then turn your sponge onto it and peel of the baking sheet it was cooked on.
9. Spread the sponge with the cream, leaving a couple of CMS around the edge – it will soon spread out when you roll it up.
10. Roll up the sponge as gently as possible – like a Swiss roll.  Take your time and don’t rush!
11. Leave the roll in the paper for a while to ensure it holds its shape.  Then when ready to eat, dust with icing sugar or with whatever decoration you chose.