You will need a baking tray 30 x 25 cm lined with parchment.
Preheat oven to 180°C (160°C with fan) Gas Mark 4. Beat the egg yolks with the sugar until they are light and fluffy. Sieve the cocoa powder and flour together and fold into the egg yolks.
In a separate bowl beat the egg whites until they are light and fluffy, forming stiff peaks. Lightly fold the egg whites through the chocolate-egg mixture and then spread evenly over the baking parchment. Bake for 8-10 minutes until golden and springy to the touch.
Remove from oven and tip onto a clean kitchen cloth. Remove the baking parchment and roll up gently in the towel. Set aside to cool completely.
To make the filling, mix 2 tbsp of Carnation Chocolate Filling and Topping into the half fat crème fraiche. When the chocolate sponge is completely cool, unroll, spread the mix over the inside of the sponge and then gently reroll making sure the filling reaches the edges.
Use the remainder of the Carnation Chocolate Filling and Topping to spread over the outside of the log and then garnish with chocolate curls. Finally, decorate with the gold spray and serve.
Recipe courtesy of Carnation