Chocolate Log 2013
Just as last year, the Chocolate Log was very well recieved (less than half is left and it's only been on the table for a couple of hours), and I get the feeling it will be requested again before the Christmas season is over.
- For the sponge:
- 6 Eggs
- 150g Caster Sugar
- 50g Cocoa Powder
- For the chocolate French buttercream
- 150g Butter
- 20g Cocoa Powder
- 4 Egg Yolks
- 60g Caster Sugar
- For the chocolate ganache
- 200g Milk Chocolate
- 150g Double Cream
Level of difficulty Average
Preparation time 35mins
Cooking time 20mins
Cost Average budget
Preheat the oven to 180C/160C fan and line a baking tray or roasting tin with parchment paper.
Whisk the egg yolks and caster sugar together until thickened, then whisk the egg whites to soft peaks.
To make the sponge, Fold the yolk mixture and cocoa powder into the egg whites, pour into the tin/baking tray and bake for 20 mins.
Place a sheet of baking parchment over the top of the sponge, place an upside down cooling rack on top and carefully flip everything over so that the sponge turns out of the tin/tray. Carefully peel off the top layer of parchment and leave the sponge to cool.
To make the ganache, melt the chocolate and double cream together, then leave for a few hours to set.
Make the French buttercream by placing the yolks and sugar in a bowl over a pan of hot water, making sure that the bottom of the bowl does not touch the water.
Put the pan over a medium heat and whisk the egg yolks until the sugar has dissolved (cautiously dip your fingers into the yolks and rub them together to find out - if you feel grains the sugar has not yet dissolved.)
As soon as the sugar has dissolved, remove the bowl from the heat and pour into a clean mixing bowl. Whisk until the yolks have doubled in height.
Make sure the butter is at room temperature and cut it into manageable chunks. Add it, a chunk at a time, to the yolks before whisking it in. You should end up with a soft and shiny buttercream that holds its shape.
Finally, whisk in the cocoa powder. Spread the buttercream over the sponge and use the parchment to help with rolling it up. When the ganache has set, spread it over the top and use a fork to make wood markings on it. Dust with icing sugar.
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