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
Click here to win with Aceline
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.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.