| CHRISTMAS LOG RECIPE
Christmas Log Recipe (serves 8-10)
175g Plain Melting Chocolate
150ml Double Cream
100g Caster Sugar
90g Plain Flour
75g Icing Sugar
4 tablespoons Rum
1 tablespoon Cocoa Powder
1 tablespoon Coffee Essence
Some Icing Sugar to decorate
Pre-heat the oven to 200°C: 400°F: Gas 6
Grease and line a 33 x 22 cm (13 x 9 inch) Swiss roll tin.
Use a large bowl or container to cream the eggs and sugar.
Fold in the sieved flour and the cocoa powder.
Place the mixture in the Swiss roll tin.
Bake for around 15 minutes or until it rises and turns golden.
Allow to cool off.
Sprinkle the caster sugar onto a sheet of greaseproof paper (placed on a damp cloth).
Turn out the cake, trim the edges and roll up.
Allow to cool again.
Whisk the cream, coffee and rum together until they turn stiff.
Unroll the cake with care and spread in the filling.
Cream the butter, chocolate and icing sugar together.
Coat the cake with the chocolate mixture.
Sprinkle lightly with some icing sugar.
Chill for at least 1 hour before serving.