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FRENCH CHRISTMAS LOG
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Instructions
  1. A magnificent Christmas Log, comes as a real present for family and friends.
  2. Ingredients: 5 eggs 100g caster sugar 60g dark chocolate, melted and cooled 60g self-raising flour 6 tablespoons cocoa powder icing sugar RUM FILLING 185 mL cream (double) 1 tablespoon icing sugar 1 tablespoon dark rum GANACH ICING 185g dark chocolate 170 mL cream (double) 30g unsalted butter CHOCOLATE MUSHROOMS 1 egg white 1/2 teaspoon vinegar 75g caster sugar 1 teaspoon cornflour 30g dark chokolate, melted 1 teaspoon cocoa powder
  3. Directions: 1. Place eggs in a mixing bowl and beat until fluffy. Gradually add sugar, beating well after each addition, until thick and creamy. Beat in chocolate. Stir together flour and cocoa powder and fold into egg mixture. Pour mixture into a greased and lined 26/32 in Swiss roll tin and bake at 180 degree C for 10-12 minutes or until just firm. Turn cake onto a damp teatowel dusted with cocoa powder, remove baking paper and roll up cake from short end. Allow to stand for 3-4 minutes, then unroll, cover with another damp teatowel and set aside to cool. 2. To make FILLING, place cream, icing sugar and rum in a mixing bowl and beat until soft peaks form. Cover and chill until required. 3. To make ICING, place chocolate, cream and butter in a saucepan and cook over a low heat, stirring constantly, until mixture is well combined. Remove from heat and chill until mixture is almost set, but of a spreadable consistency. Beat mixture until thick, then refrigerate until required. 4. To make MUSHROOMS, place egg white and vinegar in a small mixing bowl and beat until soft peaks form. Gradually add sugar, beating well after each addition, until soft peaks form and mixture is soft and glossy. Fold in cornflour. Spoon mixture into a piping bag fitted with a plain nozzle and pipe seven button shapes for the tops of the mushooms and small knobs for the stems onto a greased and lined baking tray. Reduce oven temperature to 120 degrees C and bake for 30 minutes or until meringues are crisp and dry. Allow to cool on tray, then join tops and stems, using a little melted chocolate, to make mushrooms. Sprinkle with cocoa powder. 5. To assemble log, spread cake with filling and roll up. Spread log with icing and mark with a spatula to show textured bark. Decorate with mushrooms and dust with icing sugar. Serving suggestion: Decorate serving plate with any remaining mushrooms. Cut into slices and serve with vanilla ice-cream, if desired.
Recipe Notes

Source: Old CookShare. Recipe ID: 2076

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