Chocolate log recipe
_ Ingredients
140g caster sugar
6 large eggs, separated
274ml carton whipping cream
65g cocoa powder
Few drops of vanilla extract
210g bar plain chocolate, chopped
18 x 28cm Swiss-roll tin, lined with baking parchment
Icing sugar and cocoa, for dusting
_ Method
To make the log, Whisk the egg yolks with the caster sugar until the
mixture is very light and frothy, and leaves a trail when the whisk is
lifted out of it. Fold in the cocoa powder.
Whisk the egg whites until they are stiff, then fold them into the
chocolate mixture.
Pour the mixture into the lined Swiss-roll tin and spread evenly out to
the edges, taking care not to knock out too much of the air.
Bake the cake in the centre of a preheated oven at 180°C (350ºF, gas
mark 4) for 20-30 mins, or until the cake springs back when lightly
touched in the centre.
Remove the cake from the oven and turn it out on to a sheet of baking
parchment, dusted with icing sugar. Leave the lining paper on the
cake, and cover the whole thing with a clean, damp tea towel. Leave
the cake to cool completely.
To make the filling, bring the cream to the boil and then pour it over
the chocolate. Stir until the chocolate melts. Add vanilla extract to
taste. Leave the mixture to cool, then chill it in the fridge.
Whisk the chilled filling until it’s light and fluffy.
Remove the lining paper from the cake and trim the edges. Spread the
filling over the cake and then roll it up with the help of the baking
parchment. Dust the top of the cake with icing sugar and cocoa, then
transfer it to a serving plate.
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