Festive Log A Swiss roll dressed for Christmas!
For great results, pep up a packet sponge with a little alcohol and a rich chocolate coating.
6 ½ oz/185g. rich or dark chocolate mix, plus ingredients to makeup little rum brandy or other liquor
8 oz/225g unsalted butter,
1 lb/450g icing sugar,
4 oz/125g cocoa powder
Preheat the oven to Mark
4/350' F/ 180'C or as suggested on packet.
Grease and line the tin
Make up the sponge according to the packet
Add a little rum to give a softer consistency. Pour into prepared tin and even out gently. Bake 10-15 minutes until well risen and firm
Turn out onto tea towel, remove paper and roll up tightly. Cool. Blend butter, icing sugar, cocoa and 3-5 tbsp/ 45-75 ml boiling water to give a glossy mixture. chill mixture slightly.
Unroll sponge, sprinkle with rum and spread
with half filling, reroll and spread with the rest. Cut one end at an angle, to place on the side. Mark it roughly with a fork and decorate.
Prep: 45 mins
Cook: 15 mins
Equip: 9x13in/23 x 33 cm swiss roll tin
clean tea towel