You may prefer, like the French, to have a rich chocolate log at Christmas instead of Christmas cake (or have it as well). This one, made with ground hazelnuts instead of flour, is light and luscious.
Pour into the prepared tin and bake in the centre of the oven for about 20-25 minutes until springy to touch in the centre. Remove the tin from the oven, and leave to cool. The cake will now shrink
Roll up with the help of the greaseproof paper, carefully and rather loosely. It will probably crack a bit but the cracks make it look like a real snow-covered log. Transfer to a serving dish. Sprinkle more icing sugar all over through a sieve and decorate with red-berried holly.
© 1978 Josceline Dimbleby. All rights reserved.