Mint Chocolate Yule Log

23 x 33cm/9 x 13” Swiss roll tin, clean tea towel, 2 x mixing bowls, parchment paper and saucepan

12 mint leaves
25g white chocolate
4 eggs
100g caster sugar
3 tbsp cocoa
100g Doves Farm Self Raising White Flour
100g butter
150g icing sugar
1 tbsp milk
¼ tsp mint extract
100g mint chocolate
50ml double cream
caster sugar, for sprinkling

1. Wash and dry the mint leaves and place them upside down on a piece of parchment paper. Gently melt the white chocolate then, using a pastry brush, paint it all onto the back of the leaves. Leave to set on the mint then store in a tin for up to 3 days.
2. Preheat the oven and line a 23 x 33cm/9 x 13” Swiss roll tin with baking paper or insert a baking liner.
3. Break the eggs into a mixing bowl, add the sugar and beat until thick and foamy.
4. Sift the cocoa into the bowl, stir to combine, sift in the flour and beat everything together.
5. Tip the mixture into the prepared tin, spreading it out to the edges and bake for 12-14 minutes.
6. Remove from the oven, sprinkle a teaspoon of sugar over the top then lay a clean tea towel over the cake.
7. Place a chopping board over the tea towel, invert everything together and gently peel off the paper to leave the sponge on the tea towel.
8. Working from the long side, gently roll the sponge and tea towel into together into a cylinder and leave to cool.
9. Cut the butter into small cubes in a bowl, sift the icing sugar over the top, add the milk and mint extract and beat until smooth.
10. Gently unroll the cold sponge, spread the filling all over the inside and re roll the filled sponge with the tea towel on the outside.
11. Break the mint chocolate into small cubes.
12. Measure the cream into a saucepan over a gentle heat. When it comes to the boil remove immediately, add the chocolate cubes and stir until melted.
13. Spread over the rolled-up sponge.
14. Gently peel the mint leaf from the back of the white chocolate leaves and use them to decorate the chocolate log.