This isn’t as tricky as it looks. Ideally your chocolate swiss roll won’t crack, but if it does, the ganache will cover up any flaws. Decorate the top however you like, to create your own autumnal scene. Serves: 8 For the cake: 5 medium eggs 125g caster sugar 1 tsp vanilla bean paste 80g plain flour 35g cocoa powder 10g boiling water Advertisement For the filling: About 400g ice cream (any flavour you like) Strawberry jam For the ganache: 200g dark chocolate 200g double cream To decorate: Crumbled walnuts, fresh fruit (blueberries, blackberries and raspberries work well), biscuits and fondant leaf cutouts (both optional) Spoon softened ice cream into a rough log shape (about 18-20cm long) on greaseproof paper. Lift the sides over, then twist the ends together. Freeze until solid. Meanwhile, prepare decorations for the top of the roll. I made a biscuit squirrel and some painted fondant autumn leaves. Heat the oven to 220C (200C fan)/425F/gas mark 7. Grease and line a 10 x 15in swi