Mary Berry's Christmas chocolate log
Preheat the oven to 200ºC / gas mark 6. Lightly grease a 33 × 23 centimetre Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
Pour into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for eight to 10 minutes until pale golden and the sides are shrinking away from the edge of the tin. Trim the edges of the cake with a sharp knife and make a score mark 2.5 centimetre in along the longer edge. Roll up using the paper, rolling with the paper inside. Set aside to cool.Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water until completely melted . Put into the fridge to cool and firm up . Whip the remaining cream.
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