- STEP 1
Preheat the oven to 180˚C (fan 160°C, gas mark 6). Grease and line a swiss roll tin with baking paper.
- STEP 2
Using a stand or hand mixer whisk the caster sugar and eggs in a large bowl until pale and light.
- STEP 3
Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Pour into the prepared tin, tilting it so that it covers the whole surface.
- STEP 4
Bake for 8-10 minutes until firm yet springy to the touch. Dust a large sheet of paper with caster sugar and then turn the sponge onto it. Trim off the edges. Make a dent 1cm from the edge and tightly roll up the sponge and leave to cool.
- STEP 5
Using a HAND MIXER mix together the icing sugar and butter, then add the melted chocolate and milk then beat until smooth.
- STEP 6
Unroll the sponge, fill generously with the filling
- STEP 7
Roll the sponge back up then cover the outside with the filling.
- STEP 8
Run a fork along the outside to create a yule log effect
- STEP 9
Garnish with icing sugar then serve