Chocolate Yule Log

Preheat oven to 180 degrees Celsius. Grease and line a 40cm x 27cm Swiss roll tin with baking paper lightly coated with cooking oil spray. Place chopped chocolate in a heat-proof bowl. Sit the bowl over a saucepan of simmering water, to melt chocolate. Once melted, set aside to cool. In another bowl, use and electric beater to whisk egg yolks and 2/3 of caster sugar together until the mixture is pale and thick. Then pour in melted chocolate and whisk. When it is combined, fold in sifted flour. In a separate bowl, whisk egg whites until stiff, sprinkling in the remaining sugar as you go. Then using a large metal spoon, gradually fold in egg white mixture into the chocolate mixture. To do this start slowly by adding only a 1/4 cup of the egg white, the gradually add the rest. This will ensure the right consistency. Pour mixture into the prepared tin, making sure your spread it all the way into the corners. Bake for 12 minutes. When the cake is ready remove it from oven and allow to cool and cake rack for 5 - 10 mins. In a small bow,l use a spoon to combine icing sugar, cocoa and cinnamon. Place a large sheet of baking paper on a flat surface, then sift over icing sugar to cover paper completely. Quickly flip the cake onto the baking paper in one clean movement. Allow it to cool. Whisk cream, liqueur and icing sugar together in a separate bowl until firm then set aside. Carefully peel the greased baking paper from the cake and spread over cream filling, making sure to leave a 10mm border all around. Starting at one end, gently roll the cake into a log, using the baking paper (or a clean tea towel) to prevent it from crumbling. Transfer cake careful onto serving platter. Refrigerate until ready to serve. Lightly dust the log with icing sugar to give it a professional finish then decorate with the berries. (or for Christmas log, cover sponge with chocolate cream then place a sprig of holly (real or fake) on one end.