Classic chocolate roulade

Method

1. Preheat oven to 180°C/fan160°C/gas 4. Line a Swiss roll tin with baking paper. Beat the eggs and sugar together with an electric whisk for 5 minutes until thick.
2. Sift over the flour and cocoa and fold in with the vanilla and chocolate extract, if using. Spread in the tin. Bake for 12-14 minutes. Turn out onto baking paper sprinkled with sugar. Cool a little, then roll up from the long side with the paper. Cool.
3. Put the berries, sugar and 2 tablespoons water in a pan and cook for 7-10 minutes. Cool.
4. Put the chocolate and butter in a mixing bowl. Heat 450ml cream in a pan until almost boiling, then pour over the chocolate. Leave for 5 minutes, add the bourbon and stir until smooth. Cool for 10 minutes, then whip until light. Transfer a third of the ganache to a bowl. Whisk in the remaining cream. Unroll the sponge, spread with the creamy ganache, then spoon over the cranberries and re-roll.
5. Ice the roulade with the remaining ganache. Decorate with chocolate leaves and dust with icing sugar.