Preheat your oven to 180°C/160°C Fan oven/Gas Mark 4. Grease and line a swiss roll tin approx. 23cm x 32cm

Whisk the eggs and sugar together in a large bowl using a freestanding mixer or electric whisk, until thickened and light in colour. This is called the ribbon stage where the mixture will fall off the whisk in ribbons.

Add the Vanilla Paste and gradually sift in the Cocoa Powder and flour in three batches using a large metal spoon to gently fold into the egg mixture.

Once everything is incorporated transfer to the prepared tray and bake in the oven for 12-14 minutes.

Whilst the sponge is cooking lay a large sheet of non stick baking paper on your work surface and dust thickly with icing sugar.

Once the sponge is cooked leave to cool in the tin for a couple of minutes then turn out onto your prepared baking paper so that the long side of the sponge is facing you.

Using the sheet of baking paper carefully roll up the sponge whilst it is still warm into a tight roll with the baking paper in between.

Leave the rolled up sponge to cool.

Meanwhile make your filling by whisking all the ingredients in a bowl using an electric whisk until the mixture forms soft peaks.

Once the sponge is fully cooled, gently unroll the sponge then spread over your filling in an even layer.

Roll the sponge back up and place on a serving plate. Put in the fridge to chill until you are ready to decorate.

To make the chocolate bark melt 150g of the dark chocolate in a glass bowl or jug in the microwave for 20 second bursts stirring in between bursts until the chocolate is melted.

Line a flat baking tray with non stick baking paper and thinly spread with the melted chocolate using a butter knife or palette knife to make a bark like pattern.

Leave to set uncovered at room temperature for a couple of hours or overnight.

When you are ready to serve make the ganache.

Break up the chocolate and place in a heat proof bowl.

Heat up the double cream in a pan on a medium heat until just below boiling point then pour over the chocolate.

Whisk the mixture together until the chocolate has melted.

Leave to cool for about 15-20 minutes, whisking every now and again until it becomes a thick, spreadable consistency.

Take the chilled yule log and spread thickly with the ganache.

Break up the chocolate bark into strips then layer onto the yule log until it is fully covered.

Dust with icing sugar, then serve.