Ingredients

• vegetable oil
• for greasing
• 150g/5½oz golden caster sugar
• 6 large free-range eggs
• separated
• 250g/9oz high quality dark chocolate (minimum 60 per cent cocoa solids)
• 250g/9oz unsalted butter
• softened
• 450g/1lb golden icing sugar
• plus extra for dusting
• 50g/1¾oz cocoa powder
• sifted
• 2 tbsp milk
• 400ml/14fl oz double cream
• lightly whipped
• 250g/9 oz raspberries
• dash whisky liqueur (optional)

Directions

• This Christmas roll can be made two ways: with buttercream icing and festive decorations
• or filled with cream and berries.
• Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil.
• Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth
• stir in the sugar and egg mixture.
• Meanwhile
• whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it
• then fold in the remaining whites using a large metal spoon. Do not overmix
• and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer)
• until risen and just firm to the touch.
• Remove to a wire rack and leave to cool in the tin for at least 2 hours.
• Once cold
• lay a sheet of greaseproof paper on a board. With one bold movement
• turn the whole cake onto the sheet of paper
• then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake.
• To make the buttercream icing
• beat the butter until soft
• then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges.
• Roll up as you would a Swiss roll: starting at the long side opposite you
• use the paper to roll the cake towards you
• around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed
• then decorate with festive decorations and sift over some icing sugar.
• To make the cream filling
• spread the inverted cake with the whipped cream
• scatter over the berries and add a few dribbles of Drambuie
• if you like. Carefully roll up as described above. Sift over icing sugar just before serving.