May's Chocolate Log
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
directions
- Set oven to 375'F/190'C.
- Place a sheet of greaseproof paper or baking paper on a flat oven tray.
- Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top.
- Beat eggs & sugar together in a bowl set over a bowl or pot of hot water.
- Beat until very light, thick, and fluffy.
- Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon.
- Pour onto the paper lined tray and quickly spread into a large rectangle.
- Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger.
- Carefully flip onto sugared towel and gently peel off paper. Roll up with the paper on the inside and allow to cool for 5 minutes.
- Unroll and remove paper. Reroll to cool completely covered lightly with tea-towel.
- When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar & vanilla essence.
- Reroll and cover outside with your favourite chocolate icing/frosting.
- Place on an oblong serving platter.
- Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll.
- Slice to serve.
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RECIPE SUBMITTED BY
Jen T
New Zealand
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