Yay! It was Christmas yesterday and I had a great day. Opened loads of good prezzies in the morning, suntanned on the beach in the afternoon, and had steaks on the BBQ for Christmas dinner. For Christmas dessert I made the Triple Chocolate Log from the Great British Bake Off Showstoppers book. I know miss Mary Berry and Paul Hollywood would fault me for my presentation, but the cake turned out delicious. Light and chocolaty, a perfect decadent dessert after a heavy meal.
Triple Chocolate Log
- 6 large eggs – room temperature
- Big pinch of cream of tartar
- 1/2 cup sugar (140g)
- 10 tbsp cocoa (50g)
- 1-2 tbsp dark rum (optional)
Preheat the oven to 375°F (190°C). Line a 10″ x 12″ pan with baking paper, ensuring the sides overhang. Separate the eggs, putting the whites into a medium sized bowl and the yolks in a large bowl.
Whisk in 3 tablespoons of the sugar, one tablespoon at a time until the meringue is still and glossy. You can use the over the head technique to make sure it’s done.
Set the meringue aside and start the cocoa mix. Using the same electric mixer, mix in the remaining sugar into the yolks and whisk until the mixture is thick and glossy. Sift the cocoa powder into the bowl and gently mix into the yolk mixture. Fold the meringue into the mixture in 3 batches.
Transfer the mixture into the prepared pan, level it and stick it in the oven for 15-18 minutes. The sponge is ready when it springs back when lightly pressed. In the meantime, cover a wire rack with a clean dry tea towel, topped with baking paper. Take the sponge out and tip it out onto baking paper and pull off the baking paper it was cooked with. Sprinkle the rum over the cake if using and let cool completely.
Dark Chocolate Mousse
- 12 oz dark chocolate (200g) – at least 70% cacao – chopped
- 4 large eggs – room temperature – separated
- 1-2 tablespoons of dark rum (optional)
- 1 tbsp sugar
Melt the chocolate using a bain marie/double boiler. Taking the chocolate off the heat, gently whisk in the egg yolks one at a time, then add the rum. Whisk the egg whites until stiff like before, then add the sugar. Fold the whites into the chocolate mixture in three batches. Cover the bowl and chill until set, about 30 mins.
- 3/4 c whipping cream (200ml) – chilled
- 1/2 tsp vanilla extract
- 3 oz white chocolate (75g) – chilled and finely grated
Whip the cream with the vanilla until it’s thick. Fold in the white chocolate and keep chilled until needed.
Cut the sponge about 1 inch away from one of the short sides. Spread the dark chocolate mousse on the sponge, leaving about 1.5 in on all sides. Spread the white mousse on top.
If you cut the sides of the log it will give a nice finished look. Then you can decorate! You can make more mousse for the top, or sift cocoa powder and icing sugar. Decorate as you like! Then of course…. eat! Nom nom nom. Merry Christmas!