May's Chocolate Log

Instructions

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