Firstly, heat the oven to 200C / 180C Fan and cover the swiss roll tin with baking paper.

Next, whisk the eggs and sugar to a fluffy consistency. Around 8 minutes with an electric whisk.

Now, carefully fold in the sieved flour, cocoa powder, and baking powder and pour onto the swiss roll tin. Roll the tin around until the sponge mixture has covered the whole tin. Now bake for 10 minutes.

Once baked, tip the sponge onto a new piece of baking paper and peel the old paper from the back of the sponge.

Now, roll the sponge in the paper lengthways and leave to cool.

Now, make the icing by melting the butter and chocolate in a bain marie. The add the syrup, 6 dessert spoons of the cream, and sieved icing sugar and mix until smooth.

Next, whip the remaining cream until thick. Be careful not to over whip and split the cream.

Now, start assembling the Yule Log by unrolling the sponge and covering it with the whipped cream. The re-roll up the sponge to make a swiss roll.

Cut the ends of the swiss roll to make then even and then cut the roll diagonally about 1/3 of the way down the roll and assemble the log.

Next, using a pallet knife, cover the roll with the chocolate icing.

Finally, score the chocolate icing sugar with a fork so that it resembles bark and sprinkle with icing sugar to provide snow look. Now garnish with seasonal foliage remembering to remove this before eating.

And there you have. Festive chocolate bliss in the form of a Yule Log. Yum!!