- 3 large eggs
- 75g caster sugar
- 2 tbsp bournville cocoa powder
- 65g plain flour
- 100g butter
- 225g icing suagr
- 50g bournville dark chocolate
A log (chocolate-based, not wooden)
As it’s Christmas, Jess and I decided to make a log. A chocolate one. And when we say a “chocolate one” we mean it. It’s a chocolate sponge, filled with chocolate, with chocolate all around it. Even Jess thought we may have gone too far.
You need a sweet tooth for this one. Fortunately, Jess has about 20 sweet teeth (actually some are currently being processed by the tooth fairy so she’s down to 18) so eating this won’t be a problem for her. The tooth fairy is concerned at the cost though – once Jess has eaten this, at £1 per tooth, it could wipe her out.
Oh yes, and Jess created a very detailed flowchart of the process. I’m not sure why but you can see it in our photos. If I were you, I’d follow that, not this.
How we did it:
- We greased and then lined a 9 x 12 inch baking tin with baking parchment.
- We combined the eggs and sugar with an electric whisk for several minutes until it was very pale and very thick.
- We sifted the flour and the cocoa powder together and then mixed it gently into the tin with a spoon.
- We baked it in a hot oven (230C) for 8 minutes and took our “swiss roll” out of the oven.
- We placed and flattened out a tea towel on a kitchen surface. Over this we placed a layer of greaseproof paper and sprinkled sugar over it (about 2 teaspoons). We turned the swiss roll out onto this and discarded the used baking parchment.
- We trimmed off the crusty edges (Jess ate them even though I said they may be a little “hard” – it was chocolate-based and she knows no bounds).
- We laid another sheet of baking parchment over the top of the swiss roll and then rolled it up tightly, ensuring that the tea towel didn’t get entangled in the baking parchment. So when we were finished the tea towel completely enclosed the swiss roll and the baking parchment.
- We let it cool for about 20 minutes.
- Meanwhile, we beat the butter and icing sugar for about 4 or 5 minutes into a smooth paste.
- We microwaved the chocolate until it was semi-melted and then quickly stirred it until smooth and then mixed it into the butter and sugar mix.
- We unrolled the swiss roll (is it still a swiss roll at this point?) and spread the top with a layer of the butter cream and rolled it back up thereby regaining it’s status of a swiss roll again.
- We covered the entire thing with the chocolate buttercream and decorated it with edible, miniature Christmas items: a polar bear, tree, penguin etc. This is far better than using the real things. Penguins especially don’t like being stuck in chocolate and polar bears are way too big.
What we thought of it:
Jess: 10 out of 10 (18 sweet teeth).
Daddy: 1 out of 10 (no sweet teeth).
It’s soooooo sweet. A bit like my daughter.