Christmas Chocolate Log
Preparation Time15 min
Cooking Time15 min
Instructions
- 4 eggs
- 3 oz plain flour
- 1 Tbsp cocoa powder
- 1/4 pint double cream
- 4 Tbsp rum
- 1 Tbsp coffee essence
- 6 oz butter
- 3 oz icing sugar
- 4 oz caster sugar, plus extra to dredge
- 6 oz plain chocolate, melted
- icing sugar and meringue mushrooms - to decorate
- Grease and line a 13"* 9" Swiss roll tin. Place eggs and sugar in a large bowl and use an electric mixer to whisk until thick and creamy.
- Sieve flour and cocoa together and fold in. Transfer to tin and bake at 400 degrees F for 12-15 minutes, until risen. and golden. Sprinkle caster sugar over a sheet of greaseproof paper. placed on a damp tea towel.
- Turn cake on top, trim edges and roll. up. Cool. Whisk the cream, rum and coffee together until stiff, unroll the cake and spread with the filling.
- Re-roll. Beat butter, icing sugar. and chocolate together.
- Use to coat log. Sprinkle with icing sugar and decorate with meringue mushrooms. Chill for an hour before serving..