The Chocolate Log Recipe a roulade with the classic pairing of dark chocolate and raspberry.

Ingredients:

3 large eggs, at room temperature

1⁄3 cup sugar

1⁄2 cup all-purpose flour

3 tbsp cocoa powder

½ tsp baking powder

¾ cup heavy cream

5oz (140g) dark chocolate, chopped

3 tbsp raspberry jam

confectioner’s sugar, for dusting

Method:

1 Preheat the oven to 350°F (180°C). Line the pan with parchment paper.

2 In a bowl, whisk the eggs with the sugar and 1 tablespoon water for 5 minutes, until light; the mixture should hold a trail. Sift the flour, cocoa powder, and baking powder over the beaten eggs, then quickly fold in.

3 Pour the cake mixture into the lined pan and bake for 12 minutes. Turn it out on to a new piece of parchment paper. Peel the paper from the base of the cake and discard. Roll the cake up, while still hot, keeping the paper inside. Leave to cool.

4 Meanwhile, to make the frosting, pour the cream into a saucepan, bring to a boil, then remove from the heat. Add the chopped chocolate and leave it to melt, stirring occasionally, so it cools and thickens. 

5 Carefully unroll the cake and spread raspberry jam over the surface. Spread 1⁄3 of the frosting over the raspberry jam, and roll it up again. Place the roll on a board, seam-side down. Spread the rest of the frosting over the the cake. Transfer to a serving plate. Just before serving, dust with confectioner’s sugar.