Bentley has been busy, so busy that he hasn’t had a chance to make his Christmas Log. Still, never mind, this dessert recipe is brilliant for any occasion — and there’s New Year to come. Eureka — Bentley's Chocolate Roulade for a Treemendous New Year Eve-n!

This is a speedy no-fuss classic which looks great decorated with Christmas trees but can be decorated accordingly for any special occasion — how about Catherine Wheels - see above - for the New Year? (some artistic licence applied using actual melted and naturally coloured white chocolate which appear courtesy of my Fab at 50 cake).

Pre-heat the oven to 375ºF (190ºC) 

You’ll need two large mixing bowls, one medium heat-resistant bowl to fit above a saucepan of water—but not touching and a Swiss Roll tray lined with baking or parchment paper overlapping by at least 11/2 inches (3.5 cm) on all sides, plus greaseproof paper.

6 large organic eggs
7 oz (200 g) golden castor sugar
8 – 9 oz (225 – 250 g) dark plain chocolate
3 tablespoons hot water
16 fl oz (475 ml) heavy or double cream which includes the topping
(set 4 tablespoons of whipped cream aside)
1 teaspoon pure vanilla extract (optional)

4 oz (114 g) of each of white and milk chocolate for decoration.

In the medium bowl, break the chocolate into pieces, add the hot water and melt over a pan of simmering water.  Take out the bowl and set aside.

Separate the eggs carefully into the two bowls.

Using a wooden spoon, beat the egg yolks and pour in the sugar gradually until the mixture is thick and creamy.  Now thoroughly mix in the melted chocolate.

Whisk the egg whites until there are soft peaks and fold into the chocolate mixture using a metal spoon over and under in order to retain the air bubbles.

Pour the mixture onto the lined baking tray and bake for approximately 25 minutes – the top should be firm to touch. Leave to cool on a cake rack. For best results, cover the roulade base with some greaseproof paper* or foil for about an hour in the refrigerator.

Place a sheet of greaseproof paper (longer than the baking tray*) onto a clean work surface and evenly sprinkle some icing sugar over it.

Lining up the longest edge of the baking tin with the sugared paper, bring up to a 45 degree angle keeping one hand on the roulade base initially and the other on the underside of the tray.  Carefully tip it onto the greaseproof paper and gently peel back the baking parchment.

Now, in a clean bowl, whip up the cream and vanilla extract, if using, until moderately stiff.

Spread over with a large pallet knife or dollop on with a spoon, leaving a reserve for the topping.

Find a suitable plate or dish.  Carefully roll up the roulade with the greaseproof paper and secure with a piece of tape to keep it in one piece.  Cover with foil and refrigerate.

For the Christmas tree look, melt the white and milk chocolate chunks separately.  The milk chocolate can be melted in 30 second segments in the microwave but white chocolate doesn’t take kindly to microwaving and therefore should be melted in a heat-proof bowl over a pan of simmering water.

Simply paint Christmas trees and star shapes using a skewer or spoon onto a small tray which has been lined with a piece of parchment paper and then refrigerate until required.   Or refrigerate until just set and use Christmas tree and star cutters to cut out various shapes.

Cover the Yuletide Log with the remaining cream and decorate accordingly.

Top tip:

Use a silicon spoon to get every last bit of the mixture and melted chocolate out of the bowl.