How do you make a simple but nice chocolate log?!
Answers:
Ingredients
4 large eggs
100g caster sugar
65g self-raising flour
40g Cocoa powder
For the chocolate icing and topping:
275g plain chocolate, broken into small pieces
450ml double cream
4 tbsp apricot jam, melted
icing sugar, for dusting
holly and red berries, to garnish
Method
1!. Preheat the oven to 200°C/gas 6!. Grease and line a 33 x 23cm Swiss roll tin with baking parchment, securing the corner with metal paperclips!.
2!. For the sponge, place the eggs and sugar together in a large bowl!. Using an electric hand whisk, beat the mixture until it is pale, light and frothy!.
3!. Sieve the flour and cocoa powder into the bowl and carefully fold in to the egg mixture, using a metal spoon and taking care not to beat any of the air out of the mixture!.
4!. Pour in to the lined tin and spread out into the corners!. Bake in the middle of the oven for about 8-10 minutes until pale golden and the sides are shrinking away from the edge of the tin!.
5!. Place a piece of baking parchment bigger than the Swiss roll on the work surface!. Invert the cake on to the paper and remove (and count!) the paperclips and peel away the baking parchment!.
6!. Trim the edges of the cake with a sharp knife and make a score mark 2!.5cm in along the longer edge!. Roll up (from the longer edge) using the paper, rolling it up with the paper inside!. Set aside to cool!.
7!. While the cake is cooling, make the icing!. Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water!. Refrigerate until cool and thickened!. Whip the remaining cream!.
8!. Uncurl the cold Swiss roll and remove the paper!. Spread a third of the icing over the surface then spread the whipped cream on top, and re-roll tightly!. Cut a quarter of the cake off from one end, on the diagonal!. Transfer the large piece of cake to a serving plate and angle the cut end to the side of the large cake to make a branch!. Cover the surface of the cake with the melted apricot jam!.
9!. Put the remaining chocolate icing into a piping bag fitted with a star nozzle!. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree!. Cover each end with icing or, if you wish to see the cream, leave un-iced!.
10!. Dust with icing sugar and garnish with fresh holly and red berries!.
To prepare and cook ahead:
Make completely, filled and iced, up to 2 days ahead!. If there is time, though, it is best made on the day of serving!.
To freeze:
Freezes well filled, iced, or un-iced for up to 1 month!. Ideally it should be frozen filled and rolled but un-iced, then iced once defrosted, which ensures the icing keeps a nice shine!. Defrost in the fridge overnight to serve!.
To cook in the Aga:
Cook the cake on the grid shelf on the floor of the Roasting Oven for about 8-10 minutes or until shrinking away from the side of the tin!. You may need to slide in the cold sheet on the second set of runners if getting too brown!. Follow the rest of the recipe as above!.Www@FoodAQ@Com
4 large eggs
100g caster sugar
65g self-raising flour
40g Cocoa powder
For the chocolate icing and topping:
275g plain chocolate, broken into small pieces
450ml double cream
4 tbsp apricot jam, melted
icing sugar, for dusting
holly and red berries, to garnish
Method
1!. Preheat the oven to 200°C/gas 6!. Grease and line a 33 x 23cm Swiss roll tin with baking parchment, securing the corner with metal paperclips!.
2!. For the sponge, place the eggs and sugar together in a large bowl!. Using an electric hand whisk, beat the mixture until it is pale, light and frothy!.
3!. Sieve the flour and cocoa powder into the bowl and carefully fold in to the egg mixture, using a metal spoon and taking care not to beat any of the air out of the mixture!.
4!. Pour in to the lined tin and spread out into the corners!. Bake in the middle of the oven for about 8-10 minutes until pale golden and the sides are shrinking away from the edge of the tin!.
5!. Place a piece of baking parchment bigger than the Swiss roll on the work surface!. Invert the cake on to the paper and remove (and count!) the paperclips and peel away the baking parchment!.
6!. Trim the edges of the cake with a sharp knife and make a score mark 2!.5cm in along the longer edge!. Roll up (from the longer edge) using the paper, rolling it up with the paper inside!. Set aside to cool!.
7!. While the cake is cooling, make the icing!. Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water!. Refrigerate until cool and thickened!. Whip the remaining cream!.
8!. Uncurl the cold Swiss roll and remove the paper!. Spread a third of the icing over the surface then spread the whipped cream on top, and re-roll tightly!. Cut a quarter of the cake off from one end, on the diagonal!. Transfer the large piece of cake to a serving plate and angle the cut end to the side of the large cake to make a branch!. Cover the surface of the cake with the melted apricot jam!.
9!. Put the remaining chocolate icing into a piping bag fitted with a star nozzle!. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree!. Cover each end with icing or, if you wish to see the cream, leave un-iced!.
10!. Dust with icing sugar and garnish with fresh holly and red berries!.
To prepare and cook ahead:
Make completely, filled and iced, up to 2 days ahead!. If there is time, though, it is best made on the day of serving!.
To freeze:
Freezes well filled, iced, or un-iced for up to 1 month!. Ideally it should be frozen filled and rolled but un-iced, then iced once defrosted, which ensures the icing keeps a nice shine!. Defrost in the fridge overnight to serve!.
To cook in the Aga:
Cook the cake on the grid shelf on the floor of the Roasting Oven for about 8-10 minutes or until shrinking away from the side of the tin!. You may need to slide in the cold sheet on the second set of runners if getting too brown!. Follow the rest of the recipe as above!.Www@FoodAQ@Com
Ingredients:
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup whipping cream
1/2 cup confectioners' sugar
1-1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons milk
Directions:
Line a 15-in!. x 10-in!. x 1-in!. baking pan with parchment paper; grease the paper!. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes!. In a large mixing bowl, beat egg yolks on high until light and fluffy!. Gradually add 1/2 cup sugar, beating until thick and lemon-colored!. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended!.
Beat egg whites on medium until foamy!. Add cream of tartar; beat until soft peaks form!. Gradually add remaining sugar, beating on high until stiff peaks form!. Stir a fourth into chocolate mixture!. Fold in remaining egg whites until no streaks remain!.
Spread batter evenly in prepared pan!. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake)!. Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar!. Peel off parchment paper!. Roll up in the towel, starting with a short side!. Cool on a wire rack!. In a mixing bowl, beat cream until it begins to thicken!. Add sugar and coffee granules!. Beat until stiff peaks form; chill!. Unroll cooled cake; spread filling to within 1/2 in!. of edges!. Roll up again!. Place on serving platter; chill!.
In a mixing bowl, beat frosting ingredients until smooth!. Frost cake!. Using a fork, make lines resembling tree bark!. Yield: 12 servingsWww@FoodAQ@Com
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup whipping cream
1/2 cup confectioners' sugar
1-1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons milk
Directions:
Line a 15-in!. x 10-in!. x 1-in!. baking pan with parchment paper; grease the paper!. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes!. In a large mixing bowl, beat egg yolks on high until light and fluffy!. Gradually add 1/2 cup sugar, beating until thick and lemon-colored!. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended!.
Beat egg whites on medium until foamy!. Add cream of tartar; beat until soft peaks form!. Gradually add remaining sugar, beating on high until stiff peaks form!. Stir a fourth into chocolate mixture!. Fold in remaining egg whites until no streaks remain!.
Spread batter evenly in prepared pan!. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake)!. Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar!. Peel off parchment paper!. Roll up in the towel, starting with a short side!. Cool on a wire rack!. In a mixing bowl, beat cream until it begins to thicken!. Add sugar and coffee granules!. Beat until stiff peaks form; chill!. Unroll cooled cake; spread filling to within 1/2 in!. of edges!. Roll up again!. Place on serving platter; chill!.
In a mixing bowl, beat frosting ingredients until smooth!. Frost cake!. Using a fork, make lines resembling tree bark!. Yield: 12 servingsWww@FoodAQ@Com
well i tried, and failed!.
now ive given up after my second attemp!.
try gingerbread men, so much easier lol
there is soo many different recipes, but only a few actually work, and you have to know what your doing, and i didnt, so mine went wrong!.Www@FoodAQ@Com
now ive given up after my second attemp!.
try gingerbread men, so much easier lol
there is soo many different recipes, but only a few actually work, and you have to know what your doing, and i didnt, so mine went wrong!.Www@FoodAQ@Com
i have a favorite recipe site!.!.AllRecipes!.com they have tons of recipes adn feed back from people that have used them, it is a great siteWww@FoodAQ@Com
Melt some chocolate, get a log and cover it!. How much simpler can it get!?Www@FoodAQ@Com
Laxatives help!.!.!.!.!.!.!.!.Www@FoodAQ@Com