Chocolate Log with Raspberries

    Chocolate Log with Raspberries

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    9hr


    9 people made this

    About this recipe: This Christmas cake brings together the classic combination of chocolate and raspberries. A chocolate swiss roll is filled with raspberry jam and chocolate ganache, before being smothered in more chocolate ganache and decorated with raspberries.

    Ingredients
    Serves: 6 

    • For the Cake
    • 4 eggs
    • 25g unsweetened cocoa powder
    • 15g butter, melted
    • 100g plain flour
    • For the Ganache
    • 300g chocolate, broken into chunks
    • 200ml single cream
    • 20g butter, softened
    • For the Syrup
    • 100g caster sugar
    • 100ml water
    • 1 tablespoon rum
    • For the Filling
    • raspberry jam as needed
    • 250g fresh raspberries

    Method
    Prep:50min  ›  Cook:10min  ›  Extra time:8hr chilling  ›  Ready in:9hr 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    2. For the cake: Beat eggs and sugar until light and fluffy. Gradually fold in flour and cocoa powder until well incorporated.
    3. Pour batter into prepared tin and spread to even out the batter. Bake in preheated oven for 10 minutes.
    4. Meanwhile, prepare the syrup. Bring water and sugar to the boil in a saucepan. Pour in rum and set aside.
    5. Remove the cake from the tin and wrap in a damp tea towel. Set aside.
    6. For the ganache: Bring the cream to the boil in a saucepan. Pour over chocolate chunks. Stir until chocolate is melted, then add butter. Mix until smooth.
    7. Soak the cake in the syrup on one side, then spread with a thin layer of raspberry jam. Top the layer with a layer of ganache. (Do not use all the ganache).
    8. Roll the cake up tightly into a swiss roll. Add more syrup to soften the cake, if necessary.
    9. Finally, spread the remaining ganache over the cake. Top with a few raspberries then refrigerate. The cake is best if left to chill overnight.

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