Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 33x23cm Swiss roll tin.
- Whisk egg yolks and caster sugar for 4–5 minutes until very pale and thick. Whisk in cocoa and espresso mixture.
- In a clean bowl, whisk egg whites and salt to stiff peaks. Fold one-third into the chocolate mixture to loosen. Fold in remaining whites in two additions — gently, preserving all the air.
- Pour into tin, spread to edges. Bake 20–25 minutes until set and just pulling from the edges.
- Immediately turn out onto icing-sugar-dusted parchment. Peel off lining paper. Trim edges. Score 2cm from short edge. Roll up with parchment inside. Cool completely on a wire rack — at least 45 minutes.
- Whip cream, icing sugar, vanilla, and brandy to firm peaks.
- Unroll cooled sponge. Spread cream to within 2cm of far edge. Re-roll firmly without parchment. Place seam-side down. Refrigerate 30 minutes.
- Make ganache: pour hot cream over chopped chocolate. Add butter and golden syrup. Leave 2 minutes. Stir until smooth. Cool until spreadable.
- Cut a diagonal slice from one end. Place on or alongside main roll as a branch. Coat entire log with ganache. Fork into bark texture. Dust with icing sugar. Decorate. Refrigerate until serving.
Notes
Roll the sponge immediately when it comes out of the oven — warm sponge rolls without cracking.
Fold egg whites in gently with a metal spoon — the air is what gives this sponge its lightness.
Score the sponge before rolling to initiate the curl cleanly.
Chill the filled roll for 30 minutes before coating with ganache.
Make the day before Christmas — it improves overnight and reduces stress on the day.
Stores in the fridge for up to 3 days. Freezes for up to 1 month.
