Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'
Preparation time 20 Minutes plus 30 Minutes decoration
Ingredients:
• 225g (8oz) plain chocolate
• 1tsp strong instant coffee
• 3tbsp water
• 5 eggs, separated
• 125g(5oz) caster sugar
Ingredients for the Filling:
• 2 heaped tbsp ginger marmalade
• 4tbsp advocaat liqueur (optional)
• 300ml (¹/³) double cream, whipped
Ingredients for Decoration:
• 1tbsp icing sugar
• Christmas decorations
Preparation:
1. Line a large roasting tin with greaseproof paper. Brush it lightly with oil and dust with flour and caster sugar. Set the oven to 200°C/400°F/Gas Mark 6.
2. Put the chocolate, coffee and water into a heavy-based pan and melt slowly over a low heat.
3. Beat the egg yolks and sugar together until pale and mousse-like. Whisk the egg whites until stiff but not dry.
4. Stir he melted chocolate into the egg yolks. Mix a spoonful of the beaten egg whites into the mixture, then carefully fold in the remaining whites.
5. Spread the mixture evenly into the prepared tin and bake for 12 minutes until the top is dry and firm to touch. Cover immediately with a damp tea towel and leave to cool, preferably overnight.
6. To make the filling: fold the ginger marmalade and advocaat into the whipped cream.
7. To assemble the log: lay a sheet of greaseproof paper on the work surface. Turn the chocolate cake on to the paper and peel off the lining. Spread with the ginger filling and roll up like a Swiss roll, using the greaseproof paper to help you. Just before serving, dust with icing sugar and add the Christmas decorations.
If preferred, the Christmas log may be filled with plain whipped cream or whipped cream flavored with coffee essence.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p50'
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