|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This decadent chocolate is simply perfect for the Christmas festivities. The log is oozing with all the flavors and indulgences befitting the season. First, a chocolate Swiss roll is topped off with a thick layer of chocolate ganache, then another of whipped cream, and finished with yet another layer of thick chocolate ganache. Add to this a sprinkling of icing sugar and some beautiful decorations and you'll not only have a tasty cake, but something of a showstopper on the table, too. You may have to forget the diet on this one, though only a small piece is needed to appreciate just how good this is. It is Christmas after all!
- 115 grams caster sugar
- 65 grams self-raising flour
- 4 large eggs (free-range)
- 40 grams cocoa solids
- 400 grams chocolate (finely chopped)
- 450 milliliters double cream
- 35 milliliters whipped cream
- Garnish: powdered sugar
Gather the ingredients.
Preheat the oven to 200C /180C Fan/ 180/ Gas 6.
Grease a 13x9-inch (33x23 cm) Swiss roll tin and line with baking parchment.
Sift together flour and cocoa and gently fold the two together. Do not overmix.
Using a large bowl, whisk the eggs until fluffy and pale in color.
Gently whisk together the wet and dry ingredients until just combined.
Pour the cake batter into the tin. Bake for 8 to 10 minutes or until the cake is golden and lightly risen
Cut a piece of baking parchment slightly larger than the cake. Place onto a worktop, sprinkle with icing sugar and swiftly turn the cake onto the paper. Remove the lining paper.
Gently score 1 inch (2 1/2 cm) in from the long side of the cake. Starting from the top end roll the cake up with the paper on the inside. Place to one side to cool.
Add the chocolate and cream to a bowl and place over a pan of barely simmering water to melt. Once melted, put into the fridge to cool and thicken.
Unroll the cake, spread the top side with 1/3 of the chocolate cream, followed by the whipped cream and roll once more, this time as tightly as you can.
Take a small slice from each end then make a diagonal cut roughly a quarter from the end of the roll. Place the longer piece of cake onto a serving plate and place the smaller roll at an angle to resemble a branch.
Pipe the remaining cream lengthwise to cover the whole cake including the ends.
Gently fork the chocolate cream to roughen the ‘bark’ slightly.
Dust with powdered sugar.
Serve and enjoy!