Christmas Chocolate Log
Sometimes a Christmas cake can get a bit boring so why not try our delicious Chocolate Christmas Log instead?
This log can be frozen and then thawed on Christmas Eve.
THE SPONGE MIX
110g / 4 ounces of self-raising flour
110g / 4 ounces of Superfine or caster sugar
1 medium lemon
4 large eggs
FOR THE BUTTER CREAM
300g / 10½ ounces icing sugar
110g / 4 ounces of full fat soft cheese
110g / 4 ounces of butter
3 tablespoons of cocoa powder
1 tablespoon of instant coffee
5 glace cherries
Small bar of dark chocolate
The butter should be at room temperature for easy mixing, so remove it from the fridge now.
Pre-heat the oven to 220°C / Fan 200°C / 425°F / Gas Mark 7.
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.
Finely grate the yellow outer layer (called the zest) of the lemon. Be sure to only grate off the outer surface of the lemon, the pith below is very bitter.
Zest of a lemon grated
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.
Whisk eggs and sugar
Using a spoon, gently "fold in" the lemon and flour into the egg and sugar mixture. By "folding in" the ingredients, we avoid introducing too much air into the 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.
Mixture poured into baking tray
Place the tin into the centre of the pre-heated oven (220°C / Fan 200°C / 425°F / Gas Mark 7) 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.STEP 5
Place a piece of baking paper (slightly larger than the sponge tin) on the table. Dust the baking paper with superfine / caster sugar. Carefully turn the tin upside down onto the sugared baking paper. The sponge should fall out easily.
Gently and slowly peel off the baking paper. A thin layer from the surface of the sponge may peel off as well but this is fine.STEP 6
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.STEP 7
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.
Mix the butter cream
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.STEP 9
Cover the rolled up sponge with the remainder of the butter cream. Do this on the serving dish because once the butter cream 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.