Gluten Free Caramel Egg Chocolate Log

Separate the egg whites and yolks into separate bowls, whisk the yolks with sugar and vanilla until thick and creamy then whisk in melted margarine and sifted flour, cocoa and baking powder.

Whisk whites until you get stiff peaks, fold a spoonful of the mix into the yolk mixture to loosen then fold in the remaining whites..

Pour the mix into a greased and lined swiss roll tin and bake for 12-16 mins on gas 4/160c until firm to the touch.

Dust greaseproof paper with cocoa powder and turn the cake onto it, pull off the greaseproof paper from baking then roll up and cool. Rolling up while warm helps stop the cake from splitting when you roll up properly later.

Whisk the double cream until stiff peaks but not over whipped.

When the cake is cold, unroll and spread over the salted caramel followed by whipped cream. Roll up and trim off ends, you can use the greaseproof to help you pull the swiss roll into a tight roll.

Heat more cream until not quite boiling and pour onto choc, mix until all the chocolate has melted and it is thick and glossy.

Put your cake on a wire rack either over a baking tin or over more greaseproof paper and pour the chocolate ganache over the cake to cover. Spoon excess that has dripped off to cover any gaps if you need too.

Top with halved caramel eggs (or chop down further if you like), refrigerate for at least an hour to set the chocolate ganache.