Paul Hollywood served up a delicious chocolate yule log for the festive season on This Morning.

The ingredients for the base are: A little vegetable oil, to grease the tin, 150g dark chocolate (45% cocoa solids), broken into small pieces , 6 large eggs, separated, 150q caster sugar, plus extra to sprinkle and 2 tbsp cocoa powder, sifted.

For the filling: 400ml double cream and a splash of orange liqueur, such as Grand Marnier or Cointreau.

*Optional buttercream or ganache topping below*
For the chocolate buttercream: 270g butter, at room temperature, 400g icing sugar and 270g dark chocolate (45% cocoa solids), melted.

For the ganache: 400ml of double cream and 400g dark chocolate (45% cocoa solids).

To finish: Icing sugar, to dust and Orange-flavoured chocolate, for grating.

See recipes by Paul in the book titled: A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence, available from Amazon now.