Ingredients:

• For Swiss roll biscuit:
• 3 eggs
• 3 yolks (reserve the whites in separate bowl)
• 150 g – Sugar
• 75 g – Cake Flour sifted
• For chocolate cream:
• 30 g – Sugar
• 2 Cinnamon sticks (crushed)
• 1 cup – heavy Cream
• 250 g – bitter sweet chocolate
• 50 g – unsalted Butter

Method:

1. In an electric mixing bowl, whisk the eggs and yolks with half of the sugar until fluffy and pale.
2. Whisk the egg whites, adding the sugar gradually, until hard peaks but it is not dry.
3. Fold both mixes together by hand, and carefully incorporate the flour.
4. Line on baking paper, 1 cm thick.
5. Bake at 180 degree C until light brown.
6. Using a small pot on a low heat, caramelize the sugar without water.
7. Add the cinnamon sticks and continue to caramelize until you hear little popping sounds.
8. Add the heavy cream carefully and bring to a boil to dissolve the flavoured sugar.
9. Strain, pour over the chopped chocolate and stir with a rubber spatula.
10. Cool down slightly and add the butter.
11. Refrigerate until it is of a creamy consistency.
12. Remove the baking paper from the Swiss roll biscuit.
13. Using the same paper, lay the biscuit over it.
14. Spread a thin layer of chestnut cream, then a layer of the chocolate cream. Sprinkle fresh raspberry over it and roll the biscuit into a log.
15. Spread the left over chocolate cream over it to cover the log.
16. Decorate with Christmas decorations.