CHOCOLATE AND MINT CANDY CANE LOG
Ingredients Makes 8 slices
Sponge
100g 70% cocoa chocolate, snapped into pieces 4 medium eggs, separated 100g caster sugar 2 tbsp cocoa powder 50g hazelnuts, finely ground
Filling
200ml double cream 2 tbsp icing sugar ¼ tsp peppermint essence
Icing
125g butter, room temperature 125g icing sugar 2 tbsp cocoa powder 250g mascarpone ¼ tsp peppermint essence
Decorations
3 candy canes, crushed Festive decorations of your choice
Getting involved with a baking project, especially when it involves chocolate and sweets, is an easy win when trying to get children excited about helping out in the kitchen. Measuring out ingredients, separating eggs and decorating are all fun activities most ages can do.
Sponge
Line a 24cm x 35cm swissroll tin or roasting tray with non-stick paper.
Preheat the oven to 160°C fan/ gas mark 4.
Melt the chocolate in a bowl set over a pan of gently simmering water. Once melted, take off the pan and leave to cool for 5 minutes.
In a bowl, whisk the egg whites with 2 tablespoons of caster sugar until they form soft peaks. In a separate bowl, whisk the egg yolks, the remaining caster sugar and the cocoa powder until thickened.
Mix the thickened egg yolks into the cooled, melted chocolate, then fold in half of the egg whites.
Gently fold in the rest of the egg whites along with the hazelnuts, then spoon and smooth into the baking tin. Bake for 12 to 15 minutes, then leave to cool covered with a clean tea towel.
Filling
Whip the cream, icing sugar and peppermint together until thick.
Turn the sponge out on to a surface on the tea towel. Spread over the whipped cream, then using the tea towel, roll up the sponge along the long side. For the final part of the roll, slide the serving platter under the log and tip it into position.
Icing
In a bowl, beat the butter until pale, then slowly beat in the rest of the ingredients until smooth. Spread on the icing and use a fork to make your ‘log’ marks. Sprinkle over the candy canes and top with festive decorations.