Chocolate Log




AD | My family absolutely love a delicious chocolate log. There is something gorgeously retro about them and it makes a beautiful centre piece for any Christmas spread. For a lovely light and fresh filling I decided to use the thick and delicious Greek yogurt from @timsdairyyogurt combined with a little icing sugar. It made a lovely change and meant I didn’t have to whip any cream.


INGREDIENTS


SPONGE

3 eggs

85g caster sugar

75g plain flour

2 tablespoons cocoa powder

1/2 teaspoons baking powder


FILLING

1 large tub of Tims Dairy Greek Style yogurt

3-4 tablespoons icing sugar


ICING

50g butter

140g dark chocolate

1 tablespoon golden syrup

248ml double cream

200g icing sugar


METHOD

Preheat the oven to 200 degrees (180 degrees fan)

Beat the eggs and sugar together using an electric whisk. Keep going until it’s thick and fluffy. Sieve the dry ingredients together into the egg/sugar mixture and fold in carefully trying not to lose any air.

Line a 23 x 32 Swiss roll tin with parchment paper. Pour in the mixture and spread into the corners and sides by tilting with your hands. Into the oven for 10 minutes. Place another piece of parchment paper over the sponge and flip over. Peel the parchment paper off and roll into a tight roll and allow to cool completely. It’s important to do this while hot.


Mix the filling ingredients together and keep cool.


Melt the chocolate and butter in a bowl over simmering water. Remove from the heat and add 4/5 tablespoons of the cream into the chocolate. Beat in 200g of the icing sugar until smooth. Stir in the rest of the cream until it’s the right consistency.


Unwrap the Swiss roll and spread the filling on to the rectangle, you may not need it all.


Roll back up into a log. Slice a 1/4 off at an angle and place as a branch on the log. Spread with the icing, keeping the ends free from icing. With a fork draw texture to look like bark. Dust with icing sugar