Yule Log (Bûche de Noël) Recipe

Ingredients

• 200 gm fresh raspberries, plus extra to serve
• Chocolate shards and slivered pistachios, to serve
• Chocolate sponge
• 3 eggs, at room temperature
• 80 gm caster sugar
• 60 gm plain flour, sifted
• 30 gm Dutch-process cocoa, plus extra for dusting
• 20 gm butter, melted
• Chocolate cream
• 100 gm each dark and milk chocolate, chopped
• 70 gm unsalted butter, softened, chopped
• 250 gm cream cheese, at room temperature
• 300 ml thickened cream