Treat yourself and your guests with this delicious Chocolate Log dessert which makes an impressive festive dessert.
- Butter, for greasing
- 5 eggs
- 140g muscovado sugar
- 100g self-raising flour
- 25g cocoa powder
For the filling and icing:
- 400g Homecook 30% Milk Chocolate
- 400ml double cream
- 4 tbsp icing sugar
- Cocoa powder, for dusting
STEP 1: Heat oven to 190°C/gas mark 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
STEP 2: Separate the egg yolks and the whites and put them into two large mixing bowls. Add the sugar and two tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about five minutes until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted.
STEP 3: With a large metal spoon or a whisk, add the flour and cocoa to the batter and stir lightly until combined.
STEP 4: Grab a clean whisk, then beat the egg whites until they are stiff. Next, fold them into the cake mixture in three batches.
STEP 5: Finally, pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10 – 12 minutes, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges. Score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
PREPARE FILLING AND ICING
STEP 6: For the filling and icing, melt the chocolate, cream and icing sugar together in a bowl over a pan of barely simmering water. Cool and chill until spreadable.
STEP 7: Carefully unroll the cake, then spread all the filling to within 2cm of the edges. Roll up the cake again using the paper to help you. Place the cake on a serving plate or board.
STEP 8: Spread the remaining icing over the cake.
Decorate this delicious dessert with holly leaves or gingerbreads.
More dessert ideas…
Linzer filled with Poppy Seeds and Walnuts
Linzer with Chocolate and Roasted Walnuts
Reference: Easy Food (2011) “Christmas Chocolate Log” December, pp.125.