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This is very easy for adults and fun for children to decorate!
I always loved making Chocolate Log, but I noticed a few Americans have never heard of it, therefore here is my contribution :)
Also, if you can't be bothered to make the Swiss roll...just buy one and decorate it ;)

Step 1: The Ingredients

For the Sponge:

3 eggs
90g Caster Sugar
90g self raising Floor
2tbsp Cocoa-Powder (or drinking chocolate powder)

For the Filling:

100g Plain/ Dark Chocolate (whichever you prefer)
a handful of Chestnuts (crushed)
80g Icing Sugar
3tbsp Milk (or until a spreadable texture)
Dash of Vanilla extract

For the Icing:

100g Plain/ Dark Chocolate (whichever you prefer)
100ml Double Cream
80g Icing Sugar (or until a thick consistence)

Step 2: The Batter

-Preheat the oven to 200C/ Gas Mark 6 and line a Swiss roll tin with baking parchment or greaseproof paper.
- Beat the eggs and sugar until light in colour, thick and creamy (between 5 - 10 minutes).
- Sift the flour, baking powder and cocoa powder into the egg mixture, then gently fold it in.
- Poor the mixture into the Swiss roll tin be careful to spread into the corners (now I didn't have a Swiss roll tin, so I used greaseproof paper and a cooking tray :) )
- Bake for 10-15minutes


- Lay a new sheet of baking parchment or greaseproof paper onto your work service and tip the still warm sponge onto the baking parchment or greaseproof paper. (be sure to peel off the old paper as you do so)
- The roll the sponge up, leaving the paper rolled up inside.
- Leave to cool.

Step 3: The Filling

- Break the chocolate into a bowl that is resting over a pan of simmering water and leave to melt.
- While this is melting, place the nuts into a bag or secure area (so that when you start smashing them, they don't fly all over the kitchen) and start smashing them with a rolling pin or the smooth side of a meat tenderizer.
- Add the nuts, vanilla essence, milk and gradually stir in the sugar (add more milk if it's too thick to spread)

- Gently unroll the sponge and spread the filling evenly over the sponge leaving a margin from the edge (so that it doesn't spill out when rerolled).
- Reroll the sponge and cover in clingfilm while you make the icing.

Step 4: The Icing

- Poor the cream into a small pan and gently simmer.
- Remove from the heat and stir in the chocolate until smooth and melted.
- Gradually add the icing sugar (through a sift) until a thick (still runny) consistency.
- place into the fridge for roughly an hour or until it is of a spreadable consistency.

- Remove icing from the fridge (mine looked solid but spread easily)
- Spread the icing over the log (and the sides if you want, I did).
- Create the log effect by using a fork and making horizontal lines (on the sides you can create swirls)
- Finally dust with icing sugar and place a sprig of holly for decoration.

- Now you're ready to serve and eat: If you do make one, please upload your pictures or give me any feedback :) :)

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