Chocolate log recipes
Ingredients
- 65g self raising flour
- 40g cocoa
- 4 large eggs
- 100g caster sugar
- 25g caster sugare (optional) and extra for dusting
- 300g fresh raspberries
- 250g low-fat fromage frais
Method
- Preheat the oven to 190°C, gas mark 5. Line a 30cm x 23cm swiss roll tin with non-stick baking paper.
- Sift the flour and cocoa together into a bowl and set aside.
- Put the eggs and 100g sugar in a large bowl and beat with an electric whisk for about 5 minutes until thick, pale and moussey. When you lift the beaters, the mixture that drips off them should leave a trail on the surface of the mixture. If not, the mixture isn''t thick enough, so keep beating.
- Sift the flour and cocoa again, straight into the egg mixture. Fold in gently until evenly mixed. Pour into the prepared tin and shake lightly to level. Bake for 15 minutes or until the sponge is firm to the touch.
- Meanwhile, lay a large piece of baking parchment over a clean tea towel and lightly dust with caster sugar.
- When the sponge is cooked, turn it on to the sugared paper and peel off the lining paper. Use the baking parchment to roll the sponge up (starting with one of the short sides), so the sugared paper is rolled up with the sponge, with the tea towel lying on top. Leave the sponge rolled up in this way until cool.
- Lightly mix the raspberries into the fromage frais. Taste and add the extra sugar if you feel it needs sweetening. Gently unroll the sponge, spread with the raspberry mix and re-roll. Serve in slices.
Ingredients
- Whites of 5 large eggs
- 8 ozs Castor Sugar
- 3½ ozs Ground Almonds
- Yoghurt/Creme Fraiche/ Cream
- Fruit in Season
- Icing Sugar to dust
Method
- Preheat the oven to 170C.
- Beat the egg whites until stiff, then gradually add the castor sugar, beating each addition. Fold in the ground almonds.
- Line a swiss roll tin with baking parchment.
- Spoon the mixture into the tin, smooth the top until evenly spread and bake for 30 mins.
- Remove from the oven and cover with a damp tea towel for at least 2 hours.
- Dust some baking parchment with icing sugar and turn the cooked cake out onto this.
- Spread it with chosen filling (yoghurt or alternative) and fruit, cut quite cmall if possible.
- Now .... KEEP CALM .... and roll up the roulade as you would a swiss roll. It may crack, but much cosmetic work can be undertaken with a cunningly applied garnish or a further sprinkle of icing sugar!
- Place it in an oblong dish to serve .. this will help it maintain its "roll" shape.
Ingredients
- FOR THE ROULADE
- 175g Plain Chocolate
- 175g caster sugar
- 6 eggs. seperated
- 2 tsp cocoa powder. sieved
- FOR THE FILLING
- 300ml double cream
- raspberries
- icing sugar to dust
Method
- Pre-heat the oven to 180°C/ 350°F/Gas 4. Lightly grease a 15" x 11" (38cm x 28cm) Baking Tray and line with non-stick baking parchment, pushing it into the corners.
- Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly.
- Measure the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy. Add the cooled chocolate and stir until evenly blended.
- Whisk the egg whites in a large mixing bowl until stiff, but not dry. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and fold in the remaining egg whites, then the cocoa. Turn into the prepared tray and gently level the surface. Bake in the pre-heated oven for about 20 minutes until firm to the touch.
- Remove from the oven, place a sheet of non-stick paper on top of the roulade, then put a damp tea towel on top of the paper. Set aside until cold.
- Whip the cream until it just holds its shape. Dust a large piece of non-stick baking parchment with icing sugar, turn the roulade out onto it and peel off the lining paper. Spread with the whipped cream and roll up like a Swiss roll, starting with one of the short edges. Roll tightly to start with and use the paper to help. Don’t worry if it cracks - that is quite normal and part of its charm!
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