Chocolate Log recipe
information
Total calories 2711,
Preparation time 20 minutes,
Cooking time 7 - 10 minutes,
Oven temperature 220°C, 425°F, gas 7
ingredients
Traditional Chocolate Log you cant be without.
3 eggs
75 g (3 oz) caster sugar
2 tablespoons cocoa powder,
sifted 65 g (2 1/2 oz) plain flour, sifted
75 g (3 oz) caster sugar
2 tablespoons cocoa powder,
sifted 65 g (2 1/2 oz) plain flour, sifted
For the filling and icing
100 g (4 oz) butter or margarine
225 g (8 oz) icing sugar
50 g (2 oz) plain chocolate
holly leaves and icing sugar to decorate
225 g (8 oz) icing sugar
50 g (2 oz) plain chocolate
holly leaves and icing sugar to decorate
method
1. Line and grease a 23 x 30 cm/9 x 12 inch Swiss roll tin. Whisk the eggs and sugar until pale and very thick.
2. Fold in the cocoa and flour with a metal spoon, then pour the mixture into the tin. Bake in a hot oven for 7 - 10 minutes.
3. Place a clean tea-towel on a work surface, cover with greaseproof paper and sprinkle with caster sugar. Turn the Swiss roll out on to the paper. Trim off the crusty edges and lay a sheet of greaseproof paper on top.
4. Roll up tightly to enclose the paper. Cool.
5. Beat the butter or margarine and icing sugar until pale. Melt the chocolate in a basin over a saucepan of hot water and add it to the mixture. Unroll the cake, remove paper and spread with some buttercream. Roll up and cover with the remaining buttercream. Decorate as shown.
Freezer Tip
Open freeze the cake until firm then place in a polythene box. Remove from box and defrost at room temperature.
2. Fold in the cocoa and flour with a metal spoon, then pour the mixture into the tin. Bake in a hot oven for 7 - 10 minutes.
3. Place a clean tea-towel on a work surface, cover with greaseproof paper and sprinkle with caster sugar. Turn the Swiss roll out on to the paper. Trim off the crusty edges and lay a sheet of greaseproof paper on top.
4. Roll up tightly to enclose the paper. Cool.
5. Beat the butter or margarine and icing sugar until pale. Melt the chocolate in a basin over a saucepan of hot water and add it to the mixture. Unroll the cake, remove paper and spread with some buttercream. Roll up and cover with the remaining buttercream. Decorate as shown.
Freezer Tip
Open freeze the cake until firm then place in a polythene box. Remove from box and defrost at room temperature.
serving amount
makes 1
rate this recipe
8.2
out of 10
5 users have helped to rate this recipe.
more information
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
