Lesley Posted December 30, 2005 Share Posted December 30, 2005 Clare - here is the recipe from the newslatter Chocolate Chestnut Christmas Log 6 eggs 150g caster sugar 150g sifted cocoa powder Filling: 75g chestnut puree 50g plain chocolate 25g sifted icing sugar Preheat oven to 180ºC and grease and line a 32 x 23 cm swiss roll tin with greaseproof paper. Separate the eggs and beat the yolks with an electric mixer or whisk by hand until they are pale and thick. Add the caster sugar and whisk again until thick, pale and creamy. Sift over the cocoa and whisk in until well blended. Wash the beaters and beat the egg whites until they form soft peaks then fold one tablespoonful into the cocoa mixture to loosen it a little. Carefully fold the remaining egg whites into the cocoa mixture and tip into the prepared tin. Bake for 20 minutes until well risen and springy in the centre. Cool completely in the tin and then turn out onto a clean tea towel dusted with icing sugar. To make the filling, beat the chestnut puree until smooth and then stir in the icing sugar. Melt the chocolate in a bowl over a pan of simmering water and beat into the puree. Allow it to cool then spread over the surface of the chocolate base, trim the edges neatly then roll up using the tea towel to help you. Place the roll on a serving plate and decorate as desired with chocolate butter cream icing or whipped cream or some lovely chocolate ganache. Enjoy, Quote Link to comment Share on other sites More sharing options...
