chocolate log

Pre heat the oven to 200 C or gas mark 7

Perpare a flat tin with baking/parchment paper, without using grease

Using an electric whisk, whisk eggs and caster sugar for at least 5 minutes until very thick and creamy (it should have changed in colour and size).

Next, sieve the flour and coco powder onto the mixture (only enough as you need) then fold into the mixture with a large metal spoon. If you just stir it in then you will loose all the air you have whisked in.

Pour the mixture into the prepared tin and bake for 15-20 minutes until it springs back when pressed down. (warning, opening the oven before 10 minutes will stop the log from rising).

Now we are going to make the buttercream (you can use an electric whisk but i usually just use a fork), to do this we will put all the ingredients into a bowl and crush the butter against the side of the bowl until icing. You may need to use a drop of water or milk to do this.

Now we will take the log out of the oven and trim it down to size.

When it is sized transfer it to another piece of baking paper(sugared) and roll it up and leave to cool

Finally unroll, spread on the buttercream, re-roll and sprinkle with icing sugar (and christmas decorations if you have any)