3 Eggs
75g Caster Sugar
75g Plain Flour
1 Tablespoon Hot Water
1 Teaspoon Vanilla Extract
Icing Sugar
175g Sugar
125ml Water
6 Egg Yolks
375g Unsalted Butter (softened)
250g Plain Dark Chocolate (melted and cooled)
Equipment
2 Large Bowls
1 Whisk
1 Spatula
1 13x9inch Swiss Roll Tin (greased)
Grease Proof Paper
1 Sauce Pan
1 Wooden Spoon
1 Balloon Whisk
The Good Bit
- Pre heat your oven too 220c 425f gas 7. Place the 3 eggs in the mixing bowl and drop in the caster sugar, whisk together until it is thick and fluffy, now with a spatula or fork fold in the flour, vanilla and hot water, be gentle but mix it well, then pour the mixture into the Swiss roll tin and bake for 10 minutes until it is golden.
- Tip the cake out onto some sugared grease proof paper, trim off any burnt and crispy edges then wrap in the paper and leave to cool.
- In the sauce pan heat up the sugar and water until all the sugar has dissolved, bring it to the boil and heat up until it reaches 110c without stirring.
- With the balloon whisk, whisk the egg yolks and then slowly pour on the sugar solution, whisking all the time, keep whisking until the mixture is thick and cool, then whisk in the butter and finally FOLD in the chocolate with a fork or spatula.
- Unwrap your cake and cover with half the chocolate sauce mix, then place on whatever you are serving the cake on, cut off 1 end at a diagonal and then attach that piece back onto the top of the log to make it look like a branch (the topping will help it stick) cover with the rest of the chocolate sauce, then with a fork scrape lines along it to make it look real then chill until firm (a good couple of hours or over night, which is why I'm doing the recipe today on Christmas eve, so you can do this and mince pies!!)
- When you are ready to serve, dust with icing sugar and enjoy. MERRY CHRISTMAS...
