Christmas chocolate log recipe

1. Preheat the oven to 400°F (200°C/Gas Mark 6). Whip the eggs and water together until frothy. Gradually add the sugar a little at a time, lightly beating the mixture. In  a separate bowl, mix together the flour, cocoa, and baking powder.  Fold gradually into the egg mixture.

 

2. Line a jelly roll pan measuring approximately 14 in. x 16 in.  (35 cm x 40 cm) with greased baking paper, and spread the runny mixture evenly on the paper. Bake until firm, about 12–15 minutes.

 

3. Carefully turn out, face down, onto a clean tea towel that has been dusted with confectioners’ sugar and peel off the baking paper. Roll up the sponge with the tea towel inside, starting at one long side. Lift onto a wire rack and allow to cool.

 

4. Sprinkle the gelatin over 2 tbsp. of water in a small bowl and leave for 5 minutes. Dissolve the gelatin by standing the bowl in a pan of warm water. Mix together the Bailey’s Irish Cream, sugar, and vanilla. Stir in the dissolved gelatin and chill until starting to thicken, about  20 minutes. Whip the cream until  stiff and fold into the setting mixture. 

 

5. Unroll the sponge and spread  the Bailey’s Irish Cream evenly over it. Roll up again and chill for about 1 hour. Decorate with rosemary and red currants if desired.