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 Christmas Chocolate Log Recipe
The ultimate Christmas Log

Sometimes a Christmas cake can get a bit boring so why not try our Chocolate Christmas Log instead?
This log can be frozen and then thawed on Christmas Eve.

KEY POINTS

 Preparation Time:    Cooking Time:  
 How Difficult  Medium  Freeze?   Yes
 Servings

 1 Cake


INGREDIENTS

Ingredients Imperial Metric
THE SPONGE MIX    
Self-raising flour

4 ounces

110 grams

Superfine or caster sugar 4 ounces 110 grams
Medium lemon 1
Eggs 4 large
FOR THE BUTTER CREAM  
Icing sugar 10 ounces 300 grams
Full fat soft cheese 6 ounces 180 grams
Butter 4 ounces 110 grams
Cocoa powder 3 tablespoons
Instant coffee 1 tablespoon
FOR DECORATION  
Glace cherries 5
Dark chocolate bar Small

WHAT SPECIAL KITCHEN EQUIPMENT?
Swiss Roll tin (see picture below)
A food processor although the mixing can be done by hand (if you have lots of energy!)

CLICK ANY PICTURE BELOW TO ENLARGE IT

COOK'S NOTES
You will need non-stick baking paper.
The butter should be at room temperature for easy mixing, so remove it from the fridge now.

PREPARATION
The preparation and baking are done at the same time as shown below.

Swiss Roll tin, lined with non-stick baking paper Pre-heat the oven to 220C / 425F / Gas Mark 7. Click the picture of the lined Swiss Roll tray to enlarge it.
Grease the tray (before putting in the paper) then line the tin with the baking paper. Now grease the baking paper. We do this because the sponge can stick to the non-stick baking paper.

 
Grated lemon peel

Finely grate the yellow outer layer of the lemon. In a large bowl whisk the eggs and sugar briskly until the mixture is about double the size. This will take about three minutes with an electric whisker, and seven minutes by hand.

Sponge mixture

 
Sponge mixture in the cake tin Using a spoon, gently "fold in" the lemon and flour into the egg and sugar mixture.

Pour the mixture gently into the lined baking tray which should be on a level surface. With the base of a spoon, gently spread the mixture into the corners of the tin.


Place the tin into the centre of the pre-heated oven and let it cook for 10 minutes. Don't open the door for the first 8 minutes of cooking which might stop the sponge from rising.

The baked sponge Place a piece of baking paper (slightly larger than the sponge tin) on the table. Dust with superfine / caster sugar. Carefully turn the tin upside down onto the sugared baking paper. The sponge should fall out easily.

Removing the baking paper from the sponge


Gently and slowly peel off the baking paper (see right hand picture above). A thin layer from the surface of the sponge may peel off as well but this is fine.
 
Sponge rolled up in baking paper With the sponge still on the lower baking paper, roll up the sponge and baking paper starting at the widest side.

Place the rolled up sponge on a wire rack and allow it to cool for twenty minutes.


 
First, whisk the butter until all the lumps have disappeared. This is much easier with a food processor although it is quite possible to do it with a fork if the butter is at room temperature.

Add the icing sugar, soft cheese, cocoa powder and instant coffee. Whisk well until all the ingredients are blended.


 
Mocha filling spread on the sponge. Carefully unroll the sponge and remove the baking paper. Spoon about half the butter cream mixture onto the centre of the sponge and spread it out evenly with a knife.

Roll up the coated sponge.


 
Cover the rolled up sponge with the remainder of the butter milk. Do this on the serving dish because once the butter milk is spread over the top it becomes difficult to transfer to another dish.

Decorate with cherries and grated chocolate. Click the picture to enlarge it.

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