Princess Lottie made this gorgeous chocolate log filled with fresh cream and served sprinkled with raspberries. And just because Waynsee likes them we had dragon fruit halves served on the side. It was spectacular! If we hadn’t eaten so much before I’d have had another slice! See the recipe and make it! Yummy!
one slice of the log, one nibble and moments later, it was demolished!
These dragon fruit halves were stunning to look at and sweet and fresh with the log.
Serves 8 – at a push!
200g (7oz) Green & Blacks plain chocolate, broken into pieces
150g (5oz) caster sugar
5 medium eggs, separated
2 tbsp icing sugar
100g (4oz) Green & Blacks white chocolate, broken into pieces
284ml (10fl oz) carton double cream
Fresh raspberries and chocolate curls if you like, for decoration
1. Melt the plain chocolate in a bowl over a pan of simmering water. Whisk the sugar and egg yolks in a bowl for 3 to 4 mins until very thick. Fold in the chocolate.
2. In a separate bowl, whisk the egg whites until stiff. Beat 2tbsp egg whites into the plain chocolate mixture, then fold in remainder.
3. Pour the mixture into a 33 x 23cm (13 x 9in) Swiss roll tin lined with baking parchment. Bake at 180°C (350°F, gas mark 4) for 15 to 20 mins until risen and just firm to the touch.
4. Sift the icing sugar on to a large sheet of greaseproof paper. Turn out the roulade on to the paper and cover with a clean, damp tea towel. Leave to cool.
5. Melt the white chocolate in a pan over simmering water. Cool for 5 mins. Whip the cream until peaking, then fold in the melted chocolate.
6. Remove the tea towel from the roulade. Trim all around the sponge sides for easier rolling and to prevent major cracking. Spread the sponge with white chocolate cream. Using the greaseproof paper as a guide, roll up the roulade from one short end.
7. Decorate with chocolate curls and raspberries.
Recipe adapted from Mary Berry.