Cook and great friend Mandy Simmonds and her family love a chocolate festive log. For a lighter and fresher filling this year, she has used our creamy Greek style Natural yogurt combined with a little icing sugar. Delicious – and remember it doesn’t have to be Christmas to enjoy this yummy dessert!
- 3 eggs
- 85g caster sugar
- 75g plain flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 50g butter
- 140g dark chocolate
- 1 tablespoon of golden syrup
- 248ml double cream
- 200g icing sugar
Preheat the oven to 200 degrees (180 degrees fan). Beat the eggs and sugar together using an electric whisk. Keep going until the mix is 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. Put into the oven for 10 minutes.
Remove from oven. 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.
For the icing, melt the chocolate and butter in a bowl over simmering water. Remove from the heat and add 4/5 tablespoons of the double cream into the chocolate. Beat in 200g of 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.
Finally, stand back, say well done to yourself and proudly show off to anyone who is interested. Enjoy!