Chocolate–Chestnut Christmas Log
Serves 8
Prep Time 20 mins
Cooking 10 mins
Level low
Ingredients
- 4 eggs
- 120g sugar
- 100g flour
- 2 tbsp cocoa powder
- 250ml whipped cream
- 150g sweetened chestnut purée
- 150g dark chocolate, melted (for coating)
Begin by whisking the eggs and sugar together for several minutes until the mixture triples in volume and becomes pale and airy—this step gives the sponge its light texture. Sift in the flour and cocoa powder, folding gently with a spatula to avoid knocking out the air.
Spread the batter evenly onto a lined Swiss-roll tin and bake at 180°C for 10 minutes until springy. While warm, invert the sponge onto a clean sheet of baking paper and roll it up to form the log shape; let it cool completely.
For the filling, fold the chestnut purée into the whipped cream until smooth and creamy. Unroll the cooled sponge, spread the filling evenly across it, then roll it back up tightly. Coat the outside with melted chocolate and use a fork to create bark-like lines. Chill for at least 1 hour before slicing.
