A Christmas classic our guests love each Christmas – especially when covered with lashings of Cornish cream. We thought you might like to give it a go at home this year. It’s great for small gatherings and sharing, or not sharing at all…
Ingredients
Sponge:
• 6 medium eggs
• 150g caster sugar
• 100g of self-raising flour
• 50g cocoa powder
Buttercream:
100g unsalted butter
175g icing sugar
25g cocoa powder
Ganache:
200g double cream
200g dark chocolate, chopped
Method
Sponge:
1. Whisk the eggs and sugar until pale in colour and smooth
2. Sift in the flour and cocoa powder, combine very gently
3. Using a palette knife (or a spatula), evenly spread the mix over a flat tray
4. Cook at 170 degrees for nine minutes
5. Remove from the oven and cool
Buttercream:
1. Cream the ingredients together using a mixer
2. Add a touch of boiling water if it looks too firm
Ganache:
1. Bring the cream to the boil in a small pan
2. Pour the chopped chocolate into the cream
3. Gently combine
Assembly
1. Smooth the buttercream all over the sponge
2. Gently roll from the top of the long end
3. Chill for ten minutes to set
4. When the ganache is a pliable texture, smooth over the log and create a pretty pattern using a fork
5. Decorate with icing sugar and winter berries
