| Christmas Chocolate Log Recipe |
Sometimes a Christmas cake can get a bit boring so why not try our
Chocolate Christmas Log instead? |
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KEY POINTS
| Preparation Time: | 40 minutes | Cooking Time: | 10 minutes |
| 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 | 10½ ounces | 300 grams |
| Full fat soft cheese | 6½ 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.
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Pre-heat the oven to 220°C / 425°F / 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. |
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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. |
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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.
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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. |
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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.
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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. |
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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. |
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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. |
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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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