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Chocolate and chestnut log

Eric Lanlard from Great Food Live
Set Christmas baking off with a flourish with Eric Lanlard's lush chocolate sponge log

Chocolate and chestnut log

Method

Preheat the oven to 180C/gas 4. Line a 23 x 33cm Swiss roll tin with greaseproof paper.

2. Put the eggs and sugar in a bowl and whisk until pale and fluffy it's best to use an electric whisk for this. Sieve the flour and coca together and fold into the egg mixture, followed by the melted butter.

3. Turn the cake mixture into the lined tin and spread out with a palette knife.

4. Bake the cake mixture for about 20 minutes, or until just firm to the touch. Remove from the oven, cover with a clean damp tea towel and leave to cool.

5. For the filling; beat the chestnut puree until smooth and fold in the whipped cream.

6. For the butter cream; dissolve the sugar in 4 tbsp of water and boil for 3-4 minutes. Using an electric beater, lightly whisk the egg yolks and pour over the hot syrup in a thin steady stream. Continue whisking until the mixture is thick and cold. Beat this mixture into the softened butter and add the melted chocolate.

7. Place a sheet of greaseproof paper on a tea towel and sprinkle with sugar.

8. Turn the Swiss roll out onto this and spread the chestnut filling over the sponge. Gently roll up from the long side with the help of the paper and towel.

9. Lift the roll onto a serving tray, and using a palette knife, cover with the chocolate butter cream. Create a log effect, using the prongs of a fork.

10. Dust with icing sugar and cocoa, and decorate with white and dark chocolate fans and seasonal decorations.