Christmas Log

175g (6oz) Butter
175g (6oz) Plain Chocolate melted
150ml (¼ pint) Double Cream
100g (3½oz) Caster Sugar
90g (3oz) Plain Flour
75g (3oz) Icing Sugar
4 Eggs
4 tbsp Rum
1 tbsp Cocoa Powder
1 tbsp Coffee Essence
Icing Sugar

Pre-heat oven to 200°C: 400°F: Gas 6
Grease and line a 33 x 22 cm (13 x 9 inch) Swiss roll tin.
Cream the eggs and sugar in a large bowl.
Fold in sieved flour and cocoa powder.
Transfer to tin.
Bake for 12-15 minutes or until risen and golden.
Allow to cool slightly.
Sprinkle caster sugar on a sheet of greaseproof paper (placed on a dampened cloth).
Turn out the cake, trim edges and roll up.
Cool.
Whisk together the cream, rum and coffee until stiff.
Gently unroll the cake and spread with the filling.
Re-roll.
Cream the butter, icing sugar and chocolate together.
Coat cake with the chocolate mixture.
Sprinkle with icing sugar.
Chill for an hour before serving.

Baking Recipes

Christmas Log