recipes
Christmas chocolate log
2022-12-21
Ingredients
For the chocolate sponge
- 5 eggs (Le Naturelle)
- 175g caster sugar (Lamb brand)
- 200g melted dark chocolate (Novi)
- 60g ground hazelnuts
- 2 tbsp plain flour (Lamb brand)
You will also need
- 1 jar raspberry jam (Mackays)
- 1 box fresh raspberries
- 800g chocolate buttercream
- Chocolate chards, icing sugar and decorations
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Method
Start by whisking the eggs and caster sugar together in an electric mixer fitted with a whisk for 10-12 minutes till pale and fluffy. Fold in the melted chocolate, followed by the ground hazelnuts and flour. Spread out into a 34cm x 23cm approx rectangle tin lined with baking paper and bake in the oven at 180°C for 12-15 minutes. Allow to cool down completely before filling with raspberry jam, ½ chocolate buttercream and fresh raspberries. Roll up tightly in baking paper and chill for 30 minutes before coating with the remaining buttercream, chocolate shards and other decorations.
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