Chocolate Log

Chocolate Log

Recipe source : bbcgoodfood.com

It might not be Christmas time but then there is never a wrong time to do a right thing. The Chocolate Log is a very Christmas-y dessert but I simply felt like making it in these summer months.

The ganache is decadent. The cream filling is soft and complements the crackle of the ganache perfectly. And after all I am sure there is snow somewhere in the Southern hemisphere at this time.

Ingredients

For the cake

3 eggs

85 gm castor sugar

85 gm - 2 tbsp plain flour

2 tbsp cocoa powder

½ tsp baking powder

For the filling and icing

50 gm butter

140 gm dark chocolate, chopped

1 tbsp golden syrup

300 ml whipping cream

Preheat the oven to 200 degrees Celsius. Line a 23x32 cm Swiss roll tin with baking paper.

Beat the eggs and sugar till they are thick and creamy.

Sift together flour, cocoa powder and baking powder. Fold it into the egg mix. 

Pour into the baking tine and spread the batter evenly. Bake for 10 minutes.

 Spread a big sheet of baking paper on the working surface of your kitchen. When the cake is a little cool then turn the cake tin upside down on the baking sheet. Tap gently so that the cake comes out. 

Peel off the baking sheet sticking to the cake. 

Now using the fresh baking sheet roll up the cake into a tight roll.  Leave it for some time.

Meanwhile make the ganache.

Melt the butter and chocolate in a double boiler. Add the golden syrup and 5 tbsp cream. Let it cool a little and your ganache is ready.

Beat the whipping cream till peaks start forming.

Unroll the cake. Spread the cream on top and then roll it up again.

Spread the ganache on top. Keep in the fridge for a few minutes till it starts to harden. Take it out and make cuts on the ganache with the help of a fork. This will make it look like the bark of a tree. 

Garnish with dusted icing sugar.