October 30, 2019
It seems you can’t go to a Christmas party without a chocolate log appearing at some stage, but I always find them a bit heavy at the end of a big meal, so I’ve created this lighter lower sugar version.
For the filling
1Oven on to 200oC/180oC fan
2Line a swiss roll pan or small baking tray (approx 33 X 23cm)
3Melt the chocolate and coconut oil together until smooth and leave to cool slightly.
4With a stand mixer, whisk the eggs and xylitol together for a good 10 minutes until pale and voluminous adding the vanilla near the end and whisking it in
5Sift in the flour in two parts, folding in carefully after each addition. Be gentle so the batter stays nice and fluffy!
6Sprinkle over 2 tsps of cold water while folding in the second lot of flour
7Pour ¾ of the vanilla batter into the lined tin
8Gently fold in approx. half of melted chocolate into the batter remaining in the bowl
9Spoon the chocolate mix into a piping bag (use a piping bag with a very small hole cut out of it)
10Pipe lines of chocolate mixture onto the vanilla batter to make a design of your choice and leave for a moment or two to settle into the white mix
11Bake for 10 minutes until springy to the touch
12Lay a tea towel and parchment on the worktop and turn out the hot sponge
13Using a knife, score the sponge around 2 inches in from the short end
14Roll up the sponge and leave to cool completely while still rolled up
For the filling
1Whisk the cream and the xylitol together until it becomes nice and thick and a spreading consistency
2Refrigerate until ready to use
3Carefully unroll the cake
4Spread a layer of raspberry jam carefully across the base of the cake leaving around an inch at the end (this is so it doesn't all leak out the end when you roll it up!
5Now spread a thick layer of the cream on top of the jam and also leave the end free of filling
6Roll up the sponge again
7Use the remaining melted chocolate to drizzle over the top
8Decorate with freeze dried or fresh raspberries if you fancy
10Take out of the fridge at least 15 mins before serving
For an easier and equally delicious Swiss roll, leave out the chocolate mix and pour all the batter in the tin at the same time.