Yule log

Preheat the oven to 180°C.

Take a large bowl, whisk only the egg whites then add in ¼ cup of the caster sugar and continue whisking till peaks form.

In a separate bowl, add the egg yolks with the remaining caster sugar and whisk till this mixture is thick and fluffy. Pour in the vanilla extract, then sieve the cocoa powder and fold both these ingredients in.

Next add in the egg whites mixture gently, while folding them carefully. Line a swiss roll tin with parchment paper. Make sure to leave extra paper at the ends and sides to fold the parchment in the corners so that the paper stays anchored.

Pour in the batter and bake this for 20 minutes. Once cooked, let it cool down and cover with a clean tea towel.

To prepare the icing, melt the chocolate in a microwave or by heating it in a bowl over a pan of simmering water then let it cool.

Next, put the butter and icing sugar into a grinder to remove the lumps, and process until its smooth. Then add in the cooled chocolate and vanilla extract and once again process it to make a smooth icing.

Place this chocolate cake on a large baking parchment paper. Trim the edges of the swiss roll and spread some icing till the edges. Cut one or both ends a little and place the Swiss roll on a serving dish.

Spread the remaining icing on top and cut off the ends. Dust with icing sugar on top to give this a snow fall effect of the Christmas season.

Cut in slices and serve to enjoy.