Pour the sauce into a bowl and place in the fridge for at least an hour to cool and become all fudgey. Mix with a spatula until the chocolate melts.
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Chocolate Cherry Cream Filled Log Recipe Recipe Cake Roll Recipes Yule Log Recipe Cake Roll
Gradually fold into batter.
Chocolate Log Recipes. Drop into the dark chocolate cut into pieces and stir taking care not to boil. Cut a thick diagonal slice from one end of the log. Preparation and cooking time.
This yule log recipe is made in that same tradition. INGREDIENTS FOR CHOCOLATE LOG RECIPE. Beat the eggs both sugars and the coffee mix together in a large mixing bowl with an electric whisk for about 8 mins or until the mixture is thick and airy like meringue and holds a trail when you lift up the beaters.
Gradually add to yolk mixture and mix well batter will be very thick. 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. Gradually beat in remaining sugar 1 tablespoon at a time on high until stiff peaks form.
In an electric mixer whisk the egg whites to stiff peaks with a pinch of sea salt. Lightly grease a 33 23 centimetre Swiss roll tin and line with non-stick paper or baking parchment pushing it into the corners. To cover the second log I make a chocolate ganache.
Preheat the oven to 180C350Fgas 4. For the sponge whisk the eggs and sugar using an electric hand whisk in a large bowl until the mixture is pale in colour light and frothy. Set aside to slightly cool and cover the first log.
Spread the whipped cream onto the cake and re-roll it. Cuts into 16 slices. Add a drop of Drambuie for a cheeky adult twist 1 hr and 11 mins.
For the sponge line a 25cm x 30cm baking tray with greaseproof paper. Beat the eggs sugar and vanilla until pale yellow and very thick and fluffy. Lightly oil and line a 23 x 32cm Swiss roll tin with baking paper.
Sift flour baking cocoa baking powder and salt together twice. Preheat the oven to 200C. Gradually whisk in the icing sugar then one-by-one whisk in the egg yolks until really pale and light.
Lightly butter a 20 30cm sponge roll tin and line the base and 2 sides with a piece of baking paper. In a large clean bowl whisk the egg whites until thick and peaking then still whisking sprinkle in 50g ¼ cup of the caster sugar and continue whisking until the whites are holding their peaks but not dry. Whisk the egg whites until they are stiff then fold them into the chocolate mixture.
Mary Cadogans festive chocolate log will go down a treat with everyone its a lighter recipe than most. How you make a chocolate log. Eggs unsweetened chocolate sponge cake salt buttercream unsalted butter and 7 more.
1 shot of cognac or brandy 5 tablespoons cocoa. And the whole thing is topped with a rich whipped chocolate ganache that really punches up the flavor. To make the chocolate log whisk the egg yolks with the caster sugar until the mixture is very light and frothy and leaves a trail when the whisk is lifted out of it.
Assemble the chocolate log but gently unrolling it and removing the baking parchment. Preheat the oven to 200ºC gas mark 6. Heat oven to 190C170C fangas 5.
Mix the coffee with 1 tbsp warm water. Preheat the oven to 400 degrees F 200 degrees C. Line pan with parchment paper and brush remaining melted butter on top.
Warning opening the oven before 10 minutes will stop the log from rising. In a saucepan put the butter over low heat to melt. Break the white chocolate into smaller pieces and heat on medium heat for 1 minute.
Place the sugar and water in a saucepan on a very low heat. If you just stir it in then you will loose all the air you have whisked in. Finally add the milk and vanilla essence and stir to a smooth sauce.
Using a palette knife smooth the chocolate icing over the outside of the rolled cake. Paul Hollywoods sumptuous chocolate raspberry and cream sponge falls somewhere between a Yule log and Swiss roll. The cake is airy and moist with a mild chocolate flavor and a soft springy texture.
Whip the double cream for the filling using an electric or hand-held whisk until it forms soft peaks. Pour the mixture into the prepared tin and bake for 15-20 minutes until it springs back when pressed down. Repeat for 30 seconds if necessary.
Unravel the cake spread the cream over the top scatter over the crushed extra strong mints if using then carefully roll up again into a log. Place the gelatin leaves in a bowl and cover with cold water for 5 10 minutes or until soft. Add the chocolate and stir until all the chocolate is dissolved.
Brush a little melted butter over a 13x18-inch rimmed sheet pan. With clean beaters beat egg whites on medium speed until soft peaks form. Fold in the cocoa powder.
Preheat the oven to 180C160C Fangas mark 4350ºF. I used the double boiler method to make the dark chocolate ganache. Freezable Freeze for up to a month.
Add the sugar and stir to dissolve. The filling is fluffy as can be with a satin-y smooth mouthfeel you just cant get enough of. Melt the butter gently in a pan.
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