A boozy chocolate log filled with a light and mousse-like whipped dark chocolate ganache. The rich chocolate flavour is enhanced by a glug or two of chocolate liqueur. It’s a flourless sponge, so the cake is naturally gluten-free. Just perfect for the Christmas table or entertaining over the festive period.
The name my blog started life off with might assume that I know what I’m doing when it comes to chocolate logs, even that I’m something of an expert. Well I wasn’t – until now. Past efforts at rolling have been unsuccessful to say the least, as can be testified by my Liskeard Mess and the various other attempts I’ve made at a roulade.
I’ve watched Mary Berry and any number of others roll with great success. I’ve tried a variety of techniques, but all to no avail. My rolls crack hideously and have been known to disintegrate entirely. My least disastrous attempt was this Matcha Chocolate Roll.
Thus, when Thorntons asked me recently if I would make a chocolate log, my heart gave a little tremble.
Thorntons Chocolate Liqueur
Now it just so happened that I was sent one of the most beautifully packaged parcels I’ve received in a long time. A sturdy but elegant black box contained a newly designed 70cl bottle of Thorntons Chocolate Liqueur, dressed in black and hot fuchsia pink. It was accompanied by two special Thorntons chocolate liqueur glasses wrapped in matching paper and a £10 supermarket voucher nestled in a bed of wood straw.
The colour scheme was eye catching indeed and the presentation lifted my spirits – so to speak. The premise was to create a recipe using the liqueur. Ding! With chocolate logs very much on my brain, my first thought was to incorporate the liqueur into the ganache that I’d planned to fill my log with and the thought stuck.
But first, I had to try the chocolate liqueur. CT was not going to pass this opportunity up either. We had a glass over ice followed by a glass neat. We could have gone on, it was so moreish, but I had to apply the brakes before we became inebriated.
Thorntons master chocolatier, Keith Hurdman developed this liqueur and launched it in 2011. It’s a vodka based drink with cream and West African cocoa. It’s hard to think of a better combination than cream, chocolate and alcohol and because vodka does not have a strong taste of its own, the chocolate and cream are allowed to speak for themselves.
At 17% volume, this is quite a strong drink, so a little goes a long way. It isn’t quite as dark or as rich as the Bailey’s Chocolat Luxe, but it’s nevertheless delicious. And at £13.99, this is an affordable treat.
If you’re able to restrain yourself from drinking this chocolate liqueur just as it is, there are any number of ways you could use it. The bottle came with a recipe card for various cocktails, drinks and desserts. I haven’t tried any of them yet, but I think I’m going to have to, as some of them sound very tempting indeed.
With the cold weather now upon us, a hot chocolate with a slug of this could be just the thing after a bracing walk. How about a Thorntons Chocolatini or a Thorntons White Russian to indulge and delight your guests. As for the recipe for Thorntons fondant, it has my name written all over it.
Boozy Chocolate Log
Well, maybe practice makes perfect, maybe I just got lucky or maybe the glass of Thornton’s liqueur I sipped whilst baking played its part. There were a few cracks, but the sponge held together and I was marginally pleased with the result. I was very pleased with the taste and texture of the chocolate log – thank goodness for neatened ends.
The whipped ganache containing Thorntons Chocolate Liqueur is, though I say it myself, sublime. It’s light and moussy in texture with a rich chocolate flavour enhanced by the presence of the liqueur. It’s a perfect match for the chocolate log and I’m now wondering why I’ve never tried anything like this before.
The ganache is an ideal recipe for the festive season. You can use it to fill or top any number of cakes and biscuits. I will most certainly make it again.
WARNING If you feel tempted to eat the ivy, please don’t. It’s poisonous and is used in the photos for decorative reasons only.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this boozy chocolate log, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it.
If you’d like more christmas recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Boozy Chocolate Log. PIN IT.
Boozy Chocolate Log – The Recipe
Boozy Chocolate Log
Whipped Chocolate Ganache
- 50 g dark chocolate - broken into pieces (I used 72%)
- 2 tbsp chocolate cream liqueur (I used Thorntons Chocolate Liqueur)
- 100 ml double cream
- 3 large eggs - separated (I used duck eggs)
- 75 g golden caster sugar
- ½ tsp vanilla extract
- 1 tbsp vanilla sugar or caster sugar for coating
- 30 g cocoa powder
Whipped Chocolate Ganache
- Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water. Remove from the heat once melted.
- Stir in the liqueur.
- Stirred in the cream until just incorporated.
- Leave to cool in the fridge for half an hour whilst you get on with making the sponge.
- Whip the ganache until light and moussy. You can do this with a hand whisk or electric beaters.
- Set the oven to 180℃ (350℉, Gas 4)
- Whisk the eggs whites in a bowl with electric beaters until stiff. Or use a stand mixer.
- In another bowl, whisk the egg yolks with the sugar and vanilla extract for a minute or so until the yolks are pale.
- Sift in the cocoa powder and carefully fold it in.
- Fold in the egg white until just incorporated, then scrape the mixture into a 20 x 30 cm Swiss roll tin lined with baking paper.
- Bake for 20 minutes in the middle of the oven or until the sponge is well risen and the top bouncy when pressed. Leave in the tin to cool.
- Scatter the sugar over a clean piece of baking parchment. Turn the sponge out onto the paper then peel off the backing paper.
- Spread the ganache evenly over the sponge. Cut half way through the sponge, 1 cm in on the narrow end to help start the roll. Then using the sugar covered paper to help, roll the sponge up as carefully as you can.
- Cut about ½ cm of either end to neaten if desired - cook's perks.
- Dust with more vanilla sugar if needed.
As I was secretly, or maybe not so secretly, pleased with this chocolate log, especially the whipped dark boozy chocolate ganache, I’m using it as my entry for this month’s We Should Cocoa where alcohol is the special ingredient.
I am also submitting this to Lets Cook Christmas Party Food over at Simply Food.
Additionally, I’m sending this off to Javelin Warrior for his Made With Love Mondays.
Ros of The More Than Occasional Baker picked a very tricky letter for Alphabakes this month. But luckily, as it’s December, she’s letting us get away with X for xmas. Hooray. I am thus sending in my Xmas Chocolate Log.
I’m sending the bottom photo off to No Croutons Required with Jac of Tinned Tomatoes who is looking for Festive Photos this month.
Well it doesn’t get more Christmassy than a Chocolate Log, especially a boozy one, so I am submitting this to Calendar Cakes where the theme this month is Jingle Bell Rocks. This event is co-hosted by DollyBakes and Laura Loves Cakes.
I was sent a bottle of Thorntons Chocolate Liqueur and a supermarket voucher in order to create a recipe. I was not required to write a positive review and as always, all opinions are my own.