The ultimate Christmas Log, with layers of chocolate sponge smothered in a generous helping of creamy caramel. A chocolate enjoyment for adults and children alike!
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Serves:10
Ease of preparation: Easy
Preparation time: 30 mins
Cooling time: 10 mins
Ingredients:
For the sponge:
- 5 Medium Eggs
- 150g Caster Sugar
- 75g Plain Flour
- 2 tbsp Organic Cocoa Powder
- 25g Butter, melted
For the Filling and Icing:
- 100g Caramel Smudge
- 200ml Double Cream
- Cocoa Powder or Icing Sugar to decorate
Method:
- Preheat the oven to 190°C/375ºF/Gas Mark 5. Grease a 26cm x 35cm shallow Swiss roll tin and line the base and sides with baking parchment.
- To make the sponge: place the eggs and sugar in a large bowl and whisk with an electric whisk until the mixture is pale and thick enough to leave a trail on the surface when the whisk beaters are lifted.
- Sift the flour and cocoa into the whisked mixture. Fold in using a large metal spoon, cutting through the mixture until all the flour is combined. Fold in 2 tablespoons of hot water, then drizzle with the melted butter and blend in, using the same method as for the flour.
- Pour the mixture into the tin, spreading evenly. Bake for 15 - 20 minutes until the cake is firm to the touch. Turn out onto a clean sheet of baking parchment, peel off the baking parchment and roll up the sponge, starting from the short end, to enclose the paper. Leave to cool.
- For the filling: melt the caramel smudge to make it easier to mix and leave to cool slightly. Whisk the double cream until fully whipped and fold in the smudge until fully combined.
- Gently unroll the cake and spread the filling evenly over the top, leaving border around the edge. Make sure there’s enough filling left to cover the log. Carefully re-roll the cake, using the paper to help you, and then place on a board.
- Spread the remaining filing mixture evenly over the cake until completely covered. Using a fork, mark 'bark' patterns in the icing. Dust lightly with icing sugar or cocoa powder and chill in the fridge until the icing has set.
Equipment:
- 26cm x 35cm shallow Swiss roll tin
- Greaseproof Paper
- Mixing bowls
- Electric Whisk
- Sieve
- Wooden spoon
- Small pan
- Spatula
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