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4 Large Eggs
½ tbsp Ovalette
110g Caster Sugar
75g Self-Raising Flour
40g Cocoa Powder
4 tbsp Butter, melted
Icing Sugar, for dusting
300ml Cream, whipped

300ml Whipping Cream
300g Dark Chocolate Chips

1) Preheat oven to 200°C using Convection function. Grease and line a swiss roll tin (33x23 cm). Beat the eggs, sugar and ovalette on high speed for 1 min. Sift in the flour and cocoa powder and whisk at high speed for about 6 mins till it is pale and foamy.
2) Add the melted butter and fold in carefully, making sure the air is contained. Pour into the prepared tin, spread evenly, especially in the corners. Place in the middle of the oven and bake for about 8– 12 mins. The middle should feel firm to the touch and it is well risen. Let it cool.
3) Warm the whipping cream and the chocolate on an au-bain-marie till everything is melted and combined. Chill in the fridge to thicken it.
4) When the cake is cool, spread the whipped cream over the cake and roll it up tightly. Wrap the rolled cake in clingwrap and chill the cake before decorating with the ganache.
5) Remove the clingwrap, cut a quarter of the cake from one end at an angle. Transfer the large piece to a plate and place the small piece horizontally next to it so that it looks like a jutting branch.
6) Put the ganache in a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering completely to resemble the bark of a tree. Use a palette knife to cover the ends with the ganache, use a fork to rake over the surface. Dust with icing sugar and serve.

Ensure that the eggs used are cold, so that the batter will be light and airy.

Credits to Chef Samantha (SSA Culinary Institute)
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS & Induction Hob NIG 720 BS.