Preheat the oven to 200C. Grease and line a 33 x 23cm (13 x 9 in) Swiss roll tin with non-stick paper, securing the corner with metal paperclips.
For the sponge, whisk the eggs and sugar using an electric hand whisk in a large bowl until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using all the cocoa powder into the bowl and carefully cut and fold together, using a metal spoon, until all the cocoa is incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture.)
Pour in to the lined tin and spread out into the corners. Bake in the middle of the preheated oven for about 8-10 minutes until pale golden and the sides are shrinking away from the edge of the tin.
Place a piece of greaseproof paper bigger than the Swiss roll on the work surface. Invert the cake on to the paper and remove (and count!) the paperclips and bottom lining piece of paper.
Trim the edges of the cake with a sharp knife and make a score mark 2.5cm in along the longer edge. Roll up (from the longer edge) using the paper, rolling with the paper inside. Set aside to cool.
While the cake is cooling, make the icing. Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water until completely melted (be careful not to overheat). Put in to the fridge to cool and firm up (this icing needs to be very thick for piping). Whip the remaining cream.
Uncurl the cold Swiss roll and remove the paper. Spread a third of the icing over the surface then spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from one end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end to the side of the large cake to make a branch. Cover the surface of the cake with the melted apricot jam.
Put the remaining chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced.
Dust with icing sugar and garnish with fresh holly and red berries to serve.
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The wall in living room is the main places of home decoration, and avoid putting the calendar and hand-painted reproductions of famous paintings on the wall . There is a direct relationship between the living room grade and decorations, some owners like to hang some oil painting which are produced from domestic. the reason is that no matter how painting class, in fact it is these inferior painting put your blood on fire. Pay attention to high-grade space region, almost no use the reproduction of oil painting. why such a situation happened? there are 2 factors in this aspect, one is the respect of copyright is on behalf of human nature, desecration other labor, steal others' results, will get despised from the other heart and it resulting in ***r stress feeling .the second is the copy works and the original version are differences, especially the processing . it is just the differences in this small reflects the difference between grade and arty. As an art enthusiast's saying, the high precision oil painting copying ,it is the meaning of ignorance. looking at these different things, it will make people vomiting. The other main source of inferior oil material is formaldehyde pollution. Theme wall decoration with full is preferred, but not full of crowded, not hanging all your love things on it. leaving some space, let thoughts fly, it will give people the effect of coming to the Museum. Decorative wall hanging line should be uniform color, otherwise brightly colored will destroyed the art aesthetic. we must resolutely denied the point of view which regard the art must be have a certain distance. dress up one of your own favorite space, also is dress up a living room atmosphere that everyone like, do not be fooled by the so-called art, art originates from life but not beyond the life, she always meet our demand for the soul.
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