Chocolate orange log with leftover Xmas pud
YOU WILL NEED
3 eggs (separated into yolks and whites) 75g caster sugar 1 tbsp cocoa powder 50g plain flour For the filling 150ml brandy cream (or double cream)
30g icing sugar 200g Christmas pudding For the topping 150g unsalted butter, softened 150g icing sugar, plus extra for dusting 75g Terry’s Dark Chocolate Orange, melted 75g Terry’s Milk Chocolate Orange, melted
DIRECTIONS
■ Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Line a 9 x13-inch baking tray with non-stick baking paper.
■ Add the egg whites to a stand mixer and beat until stiff peaks form, then set aside.
■ Add the egg yolks to a separate large bowl with the caster sugar and mix well. Sift in the cocoa powder and mix again.
■ Using a large metal spoon, carefully fold the egg whites through the egg yolk mixture (make sure you don’t knock out too much air!) until well combined.
■ Sift over the plain flour and fold through carefully. Spread the cake mix evenly into the baking tray, then put into the oven. Bake for 10-11 minutes or until the cake is cooked through. Once cooked, remove the tray from the oven and then set aside for 2 minutes.
■ Place a clean tea towel over the baking tray, then flip the cake over. While the cake is still hot, use the tea towel to help you roll the cake lengthways into a tight log shape. Set aside until completely cool.
■ Meanwhile, whip together the brandy cream and icing sugar until soft peaks form.
■ In another bowl, add the butter and icing sugar. Beat until combined. Slowly pour in the melted Terry’s Chocolate Orange and beat until mixed.
■ Once the cake has cooled, carefully unroll and remove the tea towel.
■ Spread the whipped brandy cream over the cake, then crumble over the leftover Christmas pudding. Re-roll the yule log lengthways, pushing in any filling that falls out, until the seam is underneath the log.
■ Spread the buttercream all over the cake and use a small knife to make lines to resemble a tree log. Trim the ends to neaten, then chill in the fridge for at least 30 minutes to set. Dust with some sifted icing sugar, if liked, and serve.
Recipe and image courtesy of Gousto, gousto.co.uk