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.
2tbspchocolate cream liqueur(I used Thorntons Chocolate Liqueur)
100mldouble cream (heavy cream)
Chocolate Sponge
3large eggsseparated (I used duck eggs)
75ggolden caster sugar
½tspvanilla extract
1tbspvanilla sugaror caster sugar for coating
30gcocoa powder
Instructions
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.
50 g dark chocolate
Stir in the liqueur.
2 tbsp chocolate cream liqueur
Stir in the cream until just incorporated.
100 ml double cream (heavy cream)
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.
Chocolate Sponge
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.
3 large eggs
In another bowl, whisk the egg yolks with the sugar and vanilla extract for a minute or so until the yolks are pale.
75 g golden caster sugar, ½ tsp vanilla extract
Sift in the cocoa powder and carefully fold it in.
30 g cocoa powder
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.
1 tbsp vanilla sugar
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 off either end to neaten if desired - cook's perks.
Dust with more vanilla sugar if needed.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.