Morish Double Chocolate Swiss Roll

For The Filling

• 250ml cream
• 250g milk chocolate

For The Sponge

• 3 large eggs, separated
• 125g granulated sugar
• 60g cake flour
• 50g cocoa powder
• Icing sugar for garnish

For the Filling

1. Pour the cream into a large microwave-safe bowl. Heat in short bursts, stirring between each, until hot but not boiling.
2. Add the chocolate and stir until melted and smooth. Cover and refrigerate overnight, or until the ganache is completely cold and firm.

For The Sponge

1. Preheat the oven to 190°C and line a large baking tray with baking paper.
2. Add half the sugar to the egg whites and whisk for about 5–6 minutes, or until medium peaks form. Set aside.
3. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. The mixture should fall from the whisk in ribbons that briefly hold their shape.
4. Sift the cake flour and cocoa powder together onto a sheet of baking paper.
5. Gently fold the dry ingredients into the egg yolk mixture until smooth and combined.
6. Carefully fold this mixture into the whisked egg whites until evenly incorporated, taking care to retain as much air as possible.
7. Spoon the batter onto the prepared tray and spread evenly. Bake for 7–9 minutes, or until a skewer inserted into the centre comes out clean.
8. Turn the warm sponge out onto a clean, slightly damp tea towel and carefully peel off the baking paper. Roll up the sponge with the towel inside, then set aside to cool completely.
9. Whisk the chilled ganache until lighter in colour and fluffy, taking care not to overwhip.
10. Carefully unroll the cooled sponge and spread evenly with the whipped ganache. Add chopped berries, if using. Roll up again, without the towel, and refrigerate for 1 hour.
11. Trim the ends to neaten, dust with icing sugar and slice to serve. Bon appétit!