Wishing You a Merry Christmas
For the base
150g Caster sugar
6 large free range eggs, separated
250g dark chocolate (70% cocoa)
Icing sugar for dusting
For the Filling
400ml double cream, lightly whipped
150g raspberries, or canned cherries
For Chocolate butter cream
250g unsalted butter, softened
450g superfine ice sugar
50g cocoa powder, sifted
2 tbsp milk
Line a 23 x 33cm Swiss roll tin with baking paper and preheat the over to 180C.
Wisk sugar and egg yolks in a bowl until thick and white.
In another bowl whisk the egg whites to stiff peaks and gently mix with the chocolate mixture. Spread in the tin and bake for 10 minutes maximum.
Soak a clean tea-towel and slide the cooked dough with parchment in the towel. Roll and leave it to cool. that will prevent the log to crack.
When completly cold add unroll and spread the filling in.
Roll back with the small width facing you.
For the filling
Beat the double cream with fruits of the forest or canned cherries
For the covering butter cream, beat the butter, then sift in the icing sugar and cocoa. Beat well, adding enough milk to create a smooth light butter cream.
Spread to cover the cake over and use a fork to make the log effects, decorate with icing sugar, He used little hearts to finish it nicely.
This recipe was such as success that it might reappear for St Valentin and with a lighter cover later on during the year as My Buche de Paques, in the meantime it has been added to Blue Kitchen Bakes: Classic French challenge.