INGREDIANTS:
5 Large eggs,separated
150g Caster Sugar
50g Self-raising Flour
50g Cocoa Powder
200g Half fat Creme Fraiche
363g Carnation chocolate filling and topping
50g Chocolate curls
Gold food spray
Preheat oven to 180c (160c with fan) Gas mark 4. Beat the egg yolks with sugar until they are light and fluffy. Sieve the cocoa powder and flour together and fold into the egg yolks.
In a separate bowl beat the egg whites until they are light and fluffy, forming stiff peaks. Lightly fold the egg whites through the chocolate-egg mixture and then spread evenly over the baking parchment. Bake for 8-10 minutes until golden and springy to the touch.
Remove from the oven and tip onto a clean kitchen cloth. Remove the baking parchment and roll gently in the towel. Set aside to cool completely.
To make the filling, mix 2 tbsp of carnation chocolate filling and topping onto the half fat creme fraiche. When the chocolate sponge is completely cool, unroll and spread the mix over the inside of the sponge and then gently reroll making sure the filling reaches the edges.
Use the remainder of the carnation chocolate filling and topping to spread over the outside of the log and then garnish with chocolate curls. Finally decorate with the gold spray and serve.
I found this recipe in the free ASDA magazine on an advert for carnation. Carnation website is www.carnation.co.uk
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