Chocolate Log

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I don’t just reserve chocolate logs for Christmas time. I can’t resist making a few throughout the year – chocolate, cream, uses 6 eggs… how could I resist making one if the chickens are laying so well?

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It always looks intimidating/ time consuming to make but I promise it really isn’t and will be worth it. When it falls apart while you are rolling it up (it will fall apart), patch it back together gently and artistically, using the whipped cream as ‘glue’. When you serve it, people will gasp at how wonderful it looks despite the DIY actions.

This is a flourless pudding, almost like a giant soufflé in log form, I suppose. With the double cream you really don’t need a thick layer of chocolate icing on top that crowns most Yule logs. It tastes so much better plain. You can really enjoy the chocolatey creamy scrumptiousness without feeling too sickly with the addition of extra icing. Plus, it takes a shorter amount of time so you don’t have to wait so long to dig in!

To make it for Christmas, scatter a little icing sugar over the top to make it look like it is snowing. Serving it with fresh berries can be a delicious summer treat too.

Enjoy!

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Chocolate Log

(Serves 8-10, 23x33cm baking tin/roasting tray)

-Vegetable oil, for greasing -250g plain chocolate -150g caster sugar -6 large eggs -400ml double cream

 

  1. Preheat the oven to 220C. Line the chosen baking tin (I like to use a roasting tray) with baking parchment. Brush the surface of the parchment with a little vegetable oil all over to grease it.
  2. In a bowl, whisk the sugar and the egg yolks with an electric beater until they are creamy.
  3. Whisk the egg whites until they are stiff, but not dry in a large bowl.
  4. Melt the chocolate and mix it into the egg yolk mixture – it will become very sticky and set slightly.
  5. Scrape the chocolate mixture into the egg whites and quickly combine – do not overmix.
  6. Scrape the contents of the bowl into the prepared tin, spreading it out evenly. Bake in the oven for 12-14 minutes (no longer and keep an eye on it so it doesn’t burn) until the sponge has risen and is just firm to the touch. Leave the sponge to cool completely in the tin.
  7. Whip the cream until it holds soft peaks.
  8. Lay a sheet of baking paper on the table (or floor, it takes a lot of space). Turn the sponge onto the paper, lift off the tin and peel away the greased paper.
  9. Spread the whipped cream all over the sponge – a spatula and a knife are the best tools for this.
  10. Roll up the sponge from one of the long sides towards you. Press any parts that have fallen off and broken together to resemble a log. For a festive look, sprinkle icing sugar over the top to be reminiscent of snow. Serve in slices and store in the fridge in an air tight container.

 

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