大象传媒

To Make the Sponge

6 eggs separated
150g caster sugar
50g cocoa powder

Pre-heat the oven to 180c, gas 4. Line and oil a 30 x 20 x 2.5cm baking tin with baking parchment. Whisk the egg whites until you can make shapes with them. In another bowl, whisk the sugar and the egg yolks together until they start to turn pale and thicken slightly. Add the cocoa powder to the egg yolk mixture and stir with the mixer beaters a little, then whisk thoroughly. Now firmly fold in one third of the egg whites to eh yolk mix, then another third and then the last third, mixing and folding in a figure of eight until thoroughly combined. Pour evenly into the lined tin and bake for 20 to 25 minutes. Take out of the oven, leave to cool, then have another sheet of baking parchment lining ready, flip the sponge out upside down onto it and gently peel off the original parchment. Cut in half from the longer side across, freeze one half and make up the other half to serve about 12 people.

To make the filling

250ml double cream whipped to soft peaks
1-2 measures of chocolate liqueur
1 handful of frozen raspberries

Mix the cream and liqueur together, whisk slightly to make it thick enough to spread, being careful not to over mix, spread onto the sponge evenly, take the raspberries out of the freezer and crumble them over the cream. Take hold of the baking parchment underneath the cake, nearest to you, and use it to start to squidge the end of the sponge into the cream. Now, holding and pulling the parchment away from you, help the sponge along rolling it firmly away from you. Finish by holding the rolled sponge firmly with both hands and lifting it onto a plate. At this stage, you can just sprinkle with icing sugar, or you can cover the cake to decorate.

To decorate the chocolate log

Melt 250g dark chocolate with 225ml double cream gently, do not boil. Mix well together and leave to cool. When cool, coat the chocolate log and score with a fork to make it look like a log. You can cut a bit off the end at an angle and attach it to the side to look like a branch. Now sprinkle with icing sugar snow, leave in the fridge to set. Serve with pouring cream or ice cream.

For children, you could leave out the liqueur or do half and half. Instead you could drizzle some of the cooled filling onto the cream for a ripple effect.

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