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When you were a kid did you always have that one sweet thing which you always asked for. For me, that was anything remotely chocolately or if it had cream. Ta da, this dessert offers both things in one spirally swirled cream filled, soft chocolate wrap thing.

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I’ve always put off baking this simply because I thought it would be really difficult, especially the whole rolling up business. However, this version is stupidly easy with very few ingredients and the rolling up stage is not hard at all because even if the log cracks it adds o the rustic charm. Consider me pleasantly surprised.

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The sponge is moist and tastes very similar to a brownie (plus it smells amazing when you pull get it out of the oven). The addition of cream makes it taste like edible hot chocolate, I’m telling you, just make it; you seriously won’t regret it (plus it’s by Mary Berry, what’s not to love?).

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Ingredients

For the log
175g dark chocolate
6 large eggs
175g caster sugar
2tbsp cocoa powder
Icing sugar to dust
 
For the filling
300ml whipped cream
Recipe (Mary Berry)… makes 1 Yule Log
 

Pre-heat the oven to 170 degrees celsius and line a a tin with baking parchment. Separate the eggs, placing the egg whites in one bowl and the yolks in another. Whisk the egg whites until they form stiff peaks then set to one side. Make a bain-marie and melt the chocolate, whilst waiting for this whisk together the egg yolks and caster sugar until pale and creamy. Once the chocolate has melted, slowly whisk in with the egg yolk mixture. Add 2 tablespoons of egg whites to the egg yolk mixture to loosen it up, folding in with a metal spoon so as not to lose the air. Gently fold in the rest of the egg whites then sift in the cocoa powder and again gently fold in. Pour this mixture into the prepared baking tin and put in the oven for 20-25 minutes. Once baked, take out of the oven and leave to cool in the tin.

Once cool, whip the cream. Line out another piece of baking parchment and sprink with icing sugar. Tip the cooled log onto this and peel of the baking parchement. Spread the cream leaving a 2cm edge all around. Cut half way through the log about 5cm away from the smallest edge. Gently roll then carefully place on a serving dish. Cut 1 cm away from either side to reveal the spiral inside and enjoy.

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To make it more Christmassy decorate with baubles.

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