Everyone has their own favourite recipe for chocolate log. Unlike traditional Christmas cake which is made a month in advance and keeps well into the New Year, Chocolate log has to be made and eaten in a day or two.
My sister-in-law buys a French version every year which is made with chestnut cream and is delicious but here is my recipe which is more child-friendly.
A Chocolate Log for Boxing day
For the sponge
100g icing sugar, sifted
4 teaspoons of rum60g self raising flour
icing sugar for dusting
butter for greasing
Grease and line a 35 x 25 cms baking tin
Set the oven to 220
Warm a mixing bowl with hot water and then dry.
Sift in the icing sugar and eggs, stir to blend and then whisk for about 5 - 10 minutes until the mixture looks like meringue. Add the rum while whisking.
Fold in the flour very gently but thoroughly.
Pour into the tin and bake for about 7 - 10 minutes until risen, test it is cooked through and then remove from the oven.
Carefully loosen the sides and peel off the greaseproof paper used for cooking and then turn onto a clean piece of greaseproof paper dusted with icing sugar.
Roll the log up tightly and leave to one side to cool completely before filling and coating with the chocolate butter cream icing.
For the filling
100g butter at room temperature.
125g cocoa powder
2 tbps fresh cream
Beat together all the ingredients until very light and fluffy.
Unroll the log and cover one side with a thin layer of the butter cream, or if preferred with whipped cream. Roll up again and cover the top and sides with the chocolate icing. using a fork make a pattern to resemble the bark of a log. Put in the fridge until ready to serve.
Happy St Stephen's Day.
|Roll up tightly and let it cool|
|Dust with icing sugar when the butter cream is set|
|Taking its' place with the Christmas cake|