Cranberry chocolate log - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the cake
- 4 Egg(s) (free range) separated
- 225 g Unrefined golden caster sugar
- 50 g Cocoa powder
For the filling
- 284 ml Double cream softly whipped
- 200 g Cranberries
- 50 g Unrefined golden caster sugar
- 3 tbsp Water
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 27cm x 18cm / 11 x 7in swiss roll tin with baking parchment.
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2
Whisk the egg whites in a bowl until they are stiff. Whisk the egg yolks and golden caster sugar in another large bowl until the mixture is pale and mousse-like.
For this step you'll need:
- 225g Unrefined golden caster sugar
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3
Use a large metal spoon to carefully fold in the cocoa. Then fold a quarter of the whites into the chocolate mixture to lighten it, then fold in the remainder.
For this step you'll need:
- 50g Cocoa powder
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4
Tip the mixture into the prepared tin, spreading right into the corners. Bake for 15 minutes until just firm to the touch. Remove from the oven and cover with a damp clean tea towel. Leave to cool for at least 30 minutes.
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5
Put the cranberries, golden caster sugar and water into a bowl. Microwave on high for 4 minutes until the cranberries have popped and softened. Alternatively, heat the mixture in a pan for a few minutes. Cool.
For this step you'll need:
- 200g Cranberries
- 50g Unrefined golden caster sugar
- 3 tbsp Water
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6
Take a large sheet of baking parchment and sprinkle it generously with golden caster sugar. Upturn the roulade onto this and carefully peel off the lining paper.
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7
Spread the cream to within 1cm/1/2 inch off the edges. Spoon on the cranberries. Roll up the log, starting at the short end, lifting the paper to help. Carefully lift onto the serving plate. Chill until needed.