Delightful Chocolate Yule Log

Begin by beating the eggs for 5 minutes in a stand mixer. Add the sugar and beat for an additional 3 minutes. Set the mixer to the lowest setting (or use a spatula) and gently fold in the flour. This batter doesn't require baking powder; it rises from the air bubbles. So, handle with care! Pour the batter into a parchment paper-lined, greased 35x25cm rectangular Swiss roll tin and bake at 180 degrees Celsius (preheated oven) for 20 minutes. Remove from the oven and let it cool for 10 minutes. Meanwhile, for the filling: create the ganache by combining chocolate and heavy cream, microwaving in 30-second intervals until melted. Allow it to cool, then fold in the whipped cream. Now, transfer the Swiss roll sponge onto a clean, damp tea towel dusted with sugar. Remove the parchment paper and spread the filling. Roll it up and refrigerate for 1 hour. Once chilled, slice off a section from the log and place it on the side. Top with ganache and decorate as you please!