Chocolate and Coffee Log Recipe

Ingredients:

175g dark chocolate
100g butter
2 tablespoons strong coffee
175g caster sugar
3 eggs, separated
100g self-raising flour
100g ground almonds
1 tablespoon cocoa powder, sifted
Icing sugar for dusting

Method:

Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line a 33 x 23cm Swiss roll tin with baking paper.
Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and stir in the coffee. Leave to cool slightly.
In a separate bowl, whisk the egg yolks and sugar together until thick and pale. Stir in the cooled chocolate mixture and fold in the flour, almonds and cocoa powder until evenly combined.
In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
Pour the mixture into the prepared tin and smooth the surface. Bake for 25-30 minutes until the cake is well risen and springs back when lightly touched.
Remove the cake from the oven and leave it to cool in the tin for 5 minutes. Turn it out onto a sheet of baking paper, remove the lining paper, and roll up the cake tightly (along the short end) with the baking paper inside. Leave to cool completely.
Unroll the cooled cake, spread it with whipped cream or buttercream (optional) and reroll. Dust with icing sugar before serving.

Verdict:

This chocolate and coffee log is deliciously rich and indulgent, perfect for special occasions and dinner parties. The nutty flavor of the ground almonds is a great compliment to the coffee and chocolate. It’s also surprisingly easy to make, despite its impressive appearance.

Serving Suggestions:

Serve sliced with a dollop of whipped cream or vanilla ice cream on the side. A hot cup of coffee or tea is the perfect accompaniment. For an extra special touch, drizzle over some extra melted chocolate or sprinkle with chopped nuts. Enjoy!