19+ Christmas Chocolate Log Recipe Nigella Elevate Your Taste Buds!

Ingredients

For the sponge:

• 4 large eggs
• 100g caster sugar
• 65g plain flour
• 25g cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla extract
• Icing sugar, for dusting

For the filling:

• 200g dark chocolate, chopped
• 200ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

Instructions

Step 1: Preheat and prepare

Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Line a baking tray with parchment paper and lightly grease it with butter.

Step 2: Make the sponge

In a large mixing bowl, beat the eggs and caster sugar until pale and creamy. Sift in the flour, cocoa powder, and baking powder and gently fold it in. Add in the vanilla extract and mix until well combined.

Step 3: Bake the sponge

Pour the sponge mixture onto the prepared baking tray and spread it evenly. Bake for 15 minutes or until the sponge is springy to the touch.

Step 4: Roll the sponge

While the sponge is still warm, dust a sheet of parchment paper with icing sugar. Carefully turn the sponge out onto the parchment paper and gently peel off the baking paper. Roll the sponge up along the longer edge, using the parchment paper to help you. Leave the sponge to cool completely while still wrapped in the parchment paper.

Step 5: Make the filling

In a saucepan, heat the double cream until it starts to simmer. Remove from heat and add in the chopped dark chocolate, icing sugar, and vanilla extract. Let it sit for a minute, then stir until the chocolate is completely melted and the filling is smooth and glossy.

Step 6: Assemble the log

Unroll the cooled sponge and spread the filling evenly over it, leaving a small border around the edges. Gently roll the sponge back up, using the parchment paper to help you. Place the log on a serving platter and dust with icing sugar. You can also use a fork to make decorative lines on the log to resemble tree bark.

Your Christmas chocolate log is now ready to be enjoyed! Keep it refrigerated until serving. This rich and indulgent dessert is sure to be a hit at your holiday gatherings. Happy baking!

HTML Code:

<h2>Ingredients</h2>
<h3>For the sponge:</h3>
<ul>
  <li><b>4 large eggs</b></li>
  <li><b>100g caster sugar</b></li>
  <li><b>65g plain flour</b></li>
  <li>25g cocoa powder</li>
  <li>1 tsp baking powder</li>
  <li>1 tsp vanilla extract</li>
  <li>Icing sugar, for dusting</li>
</ul>

<h3>For the filling:</h3>
<ul>
  <li><b>200g dark chocolate</b>, chopped</li>
  <li><b>200ml double cream</b></li>
  <li>2 tbsp icing sugar</li>
  <li>1 tsp vanilla extract</li>
</ul>

<h2>Instructions</h2>
<h3>Step 1: Preheat and prepare</h3>
<p>Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Line a baking tray with parchment paper and lightly grease it with butter.</p>

<h3>Step 2: Make the sponge</h3>
<p>In a large mixing bowl, beat the <b>eggs</b> and <b>caster sugar</b> until pale and creamy. Sift in the <b>flour</b>, <b>cocoa powder</b>, and <b>baking powder</b> and gently fold it in. Add in the <b>vanilla extract</b> and mix until well combined.</p>

<h3>Step 3: Bake the sponge</h3>
<p>Pour the sponge mixture onto the prepared baking tray and spread it evenly. Bake for 15 minutes or until the sponge is springy to the touch.</p>

<h3>Step 4: Roll the sponge</h3>
<p>While the sponge is still warm, dust a sheet of parchment paper with icing sugar. Carefully turn the sponge out onto the parchment paper and gently peel off the baking paper. Roll the sponge up along the longer edge, using the parchment paper to help you. Leave the sponge to cool completely while still wrapped in the parchment paper.</p>

<h3>Step 5: Make the filling</h3>
<p>In a saucepan, heat the <b>double cream</b> until it starts to simmer. Remove from heat and add in the chopped <b>dark chocolate</b>, <b>icing sugar</b>, and <b>vanilla extract</b>. Let it sit for a minute, then stir until the chocolate is completely melted and the filling is smooth and glossy.</p>

<h3>Step 6: Assemble the log</h3>
<p>Unroll the cooled sponge and spread the filling evenly over it, leaving a small border around the edges. Gently roll the sponge back up, using the parchment paper to help you. Place the log on a serving platter and dust with icing sugar. You can also use a fork to make decorative lines on the log to resemble tree bark.</p>

<p>Your <b>Christmas chocolate log</b> is now ready to be enjoyed! Keep it refrigerated until serving. This rich and indulgent dessert is sure to be a hit at your holiday gatherings. Happy baking!</p>