Wednesday, February 11, 2009


Here you have another cooking recipe for the EOI party

Christmas Log

This is a rich chocolate Swiss roll, traditionally served at teatime on Christmas Day.
Serves: 10

4 Eggs
100 Gram Caster sugar plus extra to dredge
90 Gram Plain flour
1 Tablespoon Cocoa powder
150 ml Double cream
4 Tablespoon Rum
1 Tablespoon Coffee essence
175 Gram Butter
75 Gram Icing sugar
175 Gram Plain chocolate, melted
Icing sugar and meringue mushrooms
Grease and line a 33 x 22 cm Swiss roll tin. Place eggs and sugar in a large bowl and use an electric mixer to whisk until thick and creamy. Sieve flour and cocoa together and fold in.

Transfer to tin and bake at 200 °C 7 Gas 6 for 12-15 minutes, until risen and golden. Sprinkle caster sugar over a sheet of greaseproof paper placed on a damp tea towel. Turn cake on top, trim edges and roll up. Cool.

Whisk the cream, rum and coffee together until stiff, unroll the cake and spread with the filling. Re-roll. Beat butter, icing sugar and chocolate together. Use to coat log.

Sprinkle with icing sugar and decorate with meringue mushrooms. Chill for an hour before serving.