May's Chocolate Log

Directions

1. 1
   Set oven to 375'F/190'C.
2. 2
   Place a sheet of greaseproof paper or baking paper on a flat oven tray.
3. 3
   Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top.
4. 4
   Beat eggs & sugar together in a bowl set over a bowl or pot of hot water.
5. 5
   Beat until very light, thick, and fluffy.
6. 6
   Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon.
7. 7
   Pour onto the paper lined tray and quickly spread into a large rectangle.
8. 8
   Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger.
9. 9
   Carefully flip onto sugared towel and gently peel off paper.
10. 10
    Roll up with the paper on the inside and allow to cool for 5 minutes.
11. 11
    Unroll and remove paper.
12. 12
    Reroll to cool completely covered lightly with tea-towel.
13. 13
    When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar & vanilla essence.
14. 14
    Reroll and cover outside with your favourite chocolate icing/frosting.
15. 15
    Place on an oblong serving platter.
16. 16
    Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll.
17. 17
    Slice to serve.