INGREDIENTS

For The Sponge

50 gm cocoa powder
200 g   self-raising flour, plus extra for dusting                                 
1tsp baking powder
10 large eggs
200g (3½oz) caster sugar, plus extra for dusting

For the Icing

500g (8oz) dark chocolate (about 70% cocoa solids), broken into pieces
300g (6oz) double cream
75g (2oz) icing sugar –  to taste

For the filling

200 g cashew nut, almonds, raisins , apricots caramelized .
50 gm each of white and dark chocolate chips

METHOD
1) Preheat the oven to 200 c. Line a sponge baking tray with baking paper .
2) Sift the cocoa, flour and baking powder into a bowl.
3) In a large mixing bowl, whisk together the eggs and sugar until they are thick, creamy and have doubled in volume. This will take at least 5 minutes.
4)  Gently fold in the flour and cocoa mixture with a large metal spoon, taking care not to knock out too much air. Pour into the tin.
5) Place in the oven for 40 minutes, until the sponge is just firm to touch. Remove from the oven and leave to cool in the tin for a couple of minutes before turning out onto baking paper to be dusted with caster sugar.

BELGIAN CHOCOLATE ICING
1) gently melt the chocolate over a pan of simmering water or in the microwave. Leave to cool slightly.
2)Blend in the double cream  and icing sugar . Mix in the melted chocolate and leave to cool to room temperature. The mixture will thicken as it cools.
3)  Spread over the cold sponge sheets and mix in caramelized dry fruits and chocolate chips , and carefully roll the sponge to form a log shape. Transfer to a serving plate.
4) Spread the icing over the sponge with a palate knife and use a fork to create a bark effect. Add  other festive decorations.

(Courtesy Chef Aman Tandon at ThePrideHotels Ahmedabad)