Chocolate log
15/7/2007
Ingredients
| 2 tbsp | Cocoa powder |
| 2 tbsp | Water |
| 3 | Eggs |
| ½ cup | Caster sugar |
| ½ cup | Flour |
| 1 tsp | Baking powder |
| ¼ cup | Raspberry jam, to fill |
| ⅓ cup | Cream, whipped |
Ingredients
| 1½ cups | Icing sugar |
| 2 tbsp | Cocoa powder |
| 20 g | Butter, melted |
| 3 tbsp | Water |
Directions
- Heat oven to 190 degC. Line a sponge-roll tin with nonstick baking paper. Combine cocoa and boiling water in a small bowl and stir to form a smooth paste.
- Place eggs and sugar in a bowl and whisk until thick and pale. Whisk in the cocoa mixture to just combine. Sift on the flour and baking powder and fold into the egg mixture.
- Spread mixture into prepared tin and bake for 10 to 12 minutes or until puffed and set. Remove from oven and turn out onto a clean tea towel dusted with icing sugar. Roll up and leave to cool completely.
- Unroll log, spread surface with jam and then whipped cream. Roll back up again to enclose filling. Ice with simple chocolate icing. Slice to serve.
- To make iciing - mix all ingredients untill smooth.
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