Additional Ingredients

284 ml	Double Cream softly whipped
200 grams	Cranberries
50 grams	Golden Caster Sugar (Billington's)

How to make Cranberry Chocolate Log

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1. Preheat the oven to 180°C / fan 160°C / Gas 4. Grease and line a 27cm x 18 cm / 11 x 7in swiss roll tin with baking parchment.
2. Whisk the egg whites in a bowl until they are stiff. Whisk the egg yolks and golden caster sugar in another large bowl until the mixture is pale and mousse-like.
3. Use a large metal spoon to carefully fold in the cocoa. Then fold a quarter of the whites into the chocolate mixture to lighten it, then fold in the remainder.
4. Tip the mixture into the prepared tin, spreading right into the corners. Bake for 15 minutes until just firm to the touch. Remove from the oven and cover with a damp clean tea towel. Leave to cool for at least 30 mins
5. Put the cranberries, golden caster sugar and 3tbsp of water into a bowl. Microwave on High for 4 minutes until the cranberries have popped and softened. Cool. (Alternatively, heat the mixture in a pan for a few minutes).
6. Take a large sheet of baking parchment and sprinkle it generously with golden caster sugar. Upturn the roulade onto this and carefully peel off the lining paper
7. Spread the cream to within 1cm / 1/2 inch of the edges. Spoon on the cranberries. Roll up the log, starting at the short end, lifting the paper to help. Carefully lift onto the serving plate. Chill until needed.
8. Tip: Get ahead when you're entertaining. Make in advance and freeze finished chocolate log for up to 1 month. Defrost for 2 hours before serving.

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