Annie Bell's Milk Chocolate Log

Only the crumbliest, flakiest chocolate will do here.

Method

To make the sponge, preheat the oven to 200C/180C fan/400F/gas 6. Butter a 23cm x 32cm swiss roll tin, line it with baking paper and butter this also.

Place the eggs and sugar in a bowl and whisk for about 8 minutes using a hand-held electric whisk, until the mixture is almost white and mousse-like (alternatively, do this in a food processor using the whisking attachment, reducing the time to about 5 minutes).

Sift the flour and lightly fold it into the eggs/sugar in two goes, finishing with a pinch of salt.

Pour the mixture into the prepared tin and smooth it using a palette knife. Give the tin a couple of sharp taps to eliminate any large bubbles and bake the sponge for 8-10 minutes until it is lightly golden and springy to the touch. Run a knife around the edge of the cake and leave it to cool.

To make the filling, break the chocolate into pieces and gently melt in a bowl set over a pan containing a little simmering water, then leave it to cool to room temperature.

Place the mascarpone in the bowl of a food processor, add the melted chocolate and whiz until smooth.

Turn the sponge out on to a board, peel off the paper and trim the edges using a bread knife. Now cut it into three equal pieces across.

Using a palette knife, spread a third of the chocolate cream over each piece of sponge then stack into a layered or three-tiered cake.

Arrange the Flakes across the log, spaced a little way apart: if you need to trim the flakes to fit the cake, use a serrated knife.

Dust with icing sugar, cover and chill the cake for an hour. It will keep well overnight, in which case remove it from the fridge 15-30 minutes before serving.

Ingredients

For the filling and topping

Mascarpone 250g
Milk Chocolate 100g
Milk Chocolate Flake Bars 7-9
Icing Sugar For Dusting

For the sponge

Sea Salt pinch
Plain Flour 50g
Golden Caster Sugar 75g
Medium Eggs 3

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