Festive Chocolate Coffee Log: The Ultimate Holiday Dessert Recipe

 Method

Part 1: Baking the Sponge

1. Preheat: Preheat your oven to $190°C fan 170° C gas mark 5.

2. Whisk Eggs and Sugar: In a large mixing bowl, combine the 6 eggs and the sugar. Whisk vigorously (preferably using an electric mixer) until the mixture has doubled in size, becoming pale, thick, and mousse-like.

3. Fold in Dry Ingredients: Sieve the flour and cocoa powder into the egg mixture. Gently fold the dry ingredients in using a spatula until just combined, being careful not to knock the air out of the mixture.

4. Bake: Line a Swiss roll tin (approx. 40 cm times 30 cm with baking parchment. Pour in the batter and spread evenly. Bake for around 10 minutes, or until the sponge is springy to the touch. Let it cool slightly.

5. Roll: While the sponge is still warm, turn it out onto a fresh sheet of baking paper with a slightly damp, clean kitchen towel underneath. Gently roll the sponge up (starting from the short end) along with the paper. Leave it rolled up to cool completely.

Part 2: Preparing the Coffee Cream Filling

1. Soak Gelatine: Put the gelatine sheets in a bowl of cold water for 10-12 minutes until they are soft.

2. Heat Milk: Put the milk in a non-stick saucepan over a medium heat and warm until hot, but do not allow it to boil.

3. Mix Yolks: Simultaneously, put the extra egg yolks in a bowl with the sweetener, cornflour, and $150\text{ml}$ of water. Stir well until smooth.

4. Thicken the Crème: Pour the yolk mixture into the hot milk. Heat gently, stirring occasionally, until the mixture thickens into a light custard or crème.

5. Dissolve Gelatine: Squeeze the excess liquid out of the softened gelatine sheets and add them to the milk mixture, along with the coffee extract. Stir well until the gelatine is fully dissolved.

6. Cool: Remove the pan from the heat and allow the filling mixture to cool down completely, stirring occasionally to prevent a skin from forming.

Part 3: Assembly and Setting

1. Spread Filling: Carefully unroll the cooled sponge. Spread the cooled coffee cream mixture evenly over the entire surface of the sponge.

2. Roll: Roll the sponge up carefully and snugly, starting from the same end you rolled it from previously.

3. Set: Place the rolled log in the freezer for 3-4 hours to allow the filling to set firmly, or ideally, leave it overnight.

4. Serve: Transfer the log to the fridge about one or two hours before you plan to serve it. Before serving, lightly dust the top with the remaining cocoa powder or icing sugar for a beautiful, festive finish.