Chocolate & Almond Christmas Log

Chocolate & Almond Christmas Log

A classic Christmas dessert that is bound to get your family asking for seconds.
cooking time imageCooking time - 50 mins
serves imageServes - 6
difficulty imageDifficulty - easy peasy

Ingredients

  • 225g/8oz plain chocolate, roughly chopped
  • 1 tsp strong instant coffee powder
  • 5 free-range eggs, separated
  • 140g/5oz caster sugar
  • Icing sugar, for dusting

For the filling

  • 150ml/5fl oz double cream
  • 3 tbsp almond praline paste

Method

  • Preheat the oven to 200°C/400°F.
  • In your Jean Patrique Saucepan, melt the chocolate on low heat with the coffee and 85ml/3fl oz water.
  • In your Jean Patrique Plastic Mixing Bowls(medium), beat the egg yolks and caster sugar until pale and fluffy. 
  • Add the chocolate mixture to the egg yolks.
  • In your Jean Patrique Plastic Mixing Bowls(small), whisk the egg whites until stiff.
  • Fold the egg whites into the chocolate mixture.
  • Line your Whatever Pan with some baking parchment and pour in the mixture.
  • Bake for 12 mins until the top is browned and firm to the touch.
  • Allow it to cool.
  • Make the filling by whipping the cream and the almond praline paste together.
  • Place the cooled cake on some baking paper and assemble by spreading the filling on the bottom side of the cake.
  • Roll it using the baking paper for some help and refrigerate overnight.
  • Dust with icing sugar and serve.

Ingredients

  • 225g/8oz plain chocolate, roughly chopped
  • 1 tsp strong instant coffee powder
  • 5 free-range eggs, separated
  • 140g/5oz caster sugar
  • Icing sugar, for dusting

For the filling

  • 150ml/5fl oz double cream
  • 3 tbsp almond praline paste

Method

  • Preheat the oven to 200°C/400°F.
  • In your Jean Patrique Saucepan, melt the chocolate on low heat with the coffee and 85ml/3fl oz water.
  • In your Jean Patrique Plastic Mixing Bowls(medium), beat the egg yolks and caster sugar until pale and fluffy. 
  • Add the chocolate mixture to the egg yolks.
  • In your Jean Patrique Plastic Mixing Bowls(small), whisk the egg whites until stiff.
  • Fold the egg whites into the chocolate mixture.
  • Line your Whatever Pan with some baking parchment and pour in the mixture.
  • Bake for 12 mins until the top is browned and firm to the touch.
  • Allow it to cool.
  • Make the filling by whipping the cream and the almond praline paste together.
  • Place the cooled cake on some baking paper and assemble by spreading the filling on the bottom side of the cake.
  • Roll it using the baking paper for some help and refrigerate overnight.
  • Dust with icing sugar and serve.

Using these tools

Share:

Pinterest Test

It looks like you are in the {country}. Click below to visit our {store} store.

×