Chocolate log

Ingredients:
300g chocolate
6 large eggs, separated
175 caster sugar
Icing sugar to dust
For the filling:
4 tbsp nutella spread
250g mascarpone
150ml double cream
50g pistachio

Procedure:
1. Preheat the oven to 180 degree Celsius/ gas mark 4/ fan 160 degree Celsius. Grease and line a 28 x 32cm Swiss roll tin with baking paper. Put 175g chocolate into bowl over a pan of simmering water and melt it slowly. Remove from heat and stir gently until smooth.
2. Put the egg yolks and sugar into bowl and beat it with electric hand mixer until pala yellow and frothy then whisk in the melted chocolate.
3. In a separate bowl whisk in egg whites to soft peaks. Stir a little into chocolate mixture then fold in rest and mix gently with a spoon. Pour into cake tin and bake for 25 minutes until soft to touch. Cool for 10 minutes and then cover with damp tea towel. Chill for at least 2 hours.
4. While roulade is chilling, make the fillings. Mix nutella and mascarpone together until smooth. Cover and chill until needed.
5. To make chocolate 'bark', melt remaining chocolate as before then allow to cool for 10 minutes. Pour onto a baking tray lined with a baking paper and spread it thinly with spatula. Chill for 8-10 minutes. Tear the chocolate into small pieces and line and again chill it till crisp.
6. Whisk the cream until hard peaks and set it aside. Lightly crush the pistachios.
7. Spread half the chocolate filling on roulade. Then spread cream on the top and spread the pistachios on it.
8. Holding the baking paper, lift up the nearest short edge to you and carefully roll up the roulade. Don't worry if it cracks. Transfer to a plate. Spread rest of the chocolate filling on the top of the roulade then arrange chocolates on the top overlapping. Chill for 1 hour, dust with icing sugar to serve.