Chocolate log

Introduce

Chef :

Tom Jacobs

Chocolate log

Ingredient

double cream (minus 5tbsp using for the icing)

Cooking instructions

* Step 1

Whisk eggs and sugar together until creamy

* Step 2

Sieve the flour, cocoa and baking powered into the mixture. Folder the dry ingredients into the wet

* Step 3

Line a tin with grease proof paper and pour in the mixture

* Step 4

Bake at 200oC for 10mins

* Step 5

Lay a fresh sheet of grease proof paper on a work surface. When the cake is ready, tip it onto the paper, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.

* Step 6

To make the icing, melt the butter and chocolate in a bain-marie.

* Step 7

When melted, take off the heat and add the cream and golden syrup. Beat in the icing sugar

* Step 8

For the middle, whisk the remaining of the cream until it holds it shape

* Step 9

Unroll the cake and spread the cream on. Carefully roll back up

* Step 10

Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark.