y sprigs Christmas recipe instructions:1. Prepare a swissroll cake tin, about 13 x 9 inch, insertinggreaseproof paper into the greased tin and then greasing thepaper itself. Shake a small amount of caster sugar around thetin, then do the same with some flour, finally shaking out theextra.2. Whisk the eggs and sugar in a bowl placed over steam fromwater at just at boiling point. Be careful not to over heat themixture. It should be just thick enough to make strands as youlift the whisk out of the ingredients.3. Take thr mixture away from the heat and continue whisking asit cools, (about 5 minutes). Blend in the cocoa powder and flourfollowed by hot water (15 ml, 1 tbsp).4. Take the tin from step one and pour in the mixture. Bake atgas mark 6 (200 degrees centigrade, 400 F) until the cake hascome away from the sides of the tin a bit (about 10 minutes).5. Remove the cake ...

...from the tin and place on greaseproof paper,previously coated then shaken with caster sugar. Trim the hardedges off the cake, then bake the rolled up cake (with paperinside) for an additional 20 minutes.6. Melt the chocolate with water (15 ml, 1 tbsp) in a bowlplaced over water just at boiling point. Mix icing sugar intosome softened butter and then add the melted chocolate.7. Take the cold swiss roll, unroll it and add the chestnutpaste, spreading over the complete surface. Remove the paper,roll up again and put on a plate.8. Attach a slice of the roll to the side of the log with buttercream. Preferably a diagonal slice. 9. Complete the presentation by using a piping bag with starshaped nozzle to run lines of butter cream along the swiss rolllog. Finally, sprinkle with icing sugar and decorate with sprigsof holly....