Caramel Chocolate Log

‘We wish you a merry Christmas, we wish you a merry Christmas, we wish you a merry Christmas and a Happy New Year.
Now bring us some figgy pudding, now bring us some figgy pudding, now bring us some figgy pudding and a cup of good cheer.’

I’m back with my second article in the installations of my top three favourite Christmas recipes. Last time, we went spicy but this time, we’re going all the way to the other end of the scale with an extreme sweet explosion.

Today’s dessert: Caramel Chocolate Log

A chocolate log has always been a classic at Christmas time. For the people who don’t like Christmas cake or mince pies, like me, a good old chocolate log is a sweet delicious, mouthwatering alternative. I am a huge fan of salted caramel or any caramel at all. I love how sweet and sticky it is. It’s definitely not a good thing when you have braces like me (don’t do what I do and break your braces by eating toffee and chewies.) So when you combine caramel and a chocolate log, it is my idea of heaven.

You will need:
For the cake:

• 4 large eggs
• 125g golden caster sugar
• 25g cocoa powder
• 50g oat flour
• 100g dulce de leche (Carnation caramel)

For the filling:

• 400ml double cream
• 2tbsp light brown sugar
• 1/2tsp of ground cinnamon and ground ginger

For decoration:

• 50g white chocolate
• Icing sugar

 

1. Preheat the oven to 180°c/355°f/Gas Mark 4. Mix the filling by putting all the ingredients in a small saucepan and bringing it to the boil over a medium heat. Whisk continuously to make sure all the sugar dissolves. Put it in a bowl and chill in the fridge for a few hours, or overnight if you can.
2. Whisk the eggs and caster sugar together in a bowl until it is around 3x its original volume.
3. In a separate bowl, mix the cocoa powder with the oat flour and add a pinch of salt. Add these dry ingredients to the egg mixture, slowing sieving and folding it.
4. Bake for around 12-14 minutes or until it is springy, checking it intermittently, and allow to cool.
5. Take your cream out the fridge and whisk it until it holds soft peaks (to test this, some people say to hold the bowl over your head and if it doesn’t fall out, then you’ve done it right - however, this could get very messy and a waste of cream if it doesn’t work so don’t do that; just trust your judgement.)
6. Flip your cake over so it is upside down and spread an even layer of cream over the cake, leaving a border around the edge of about 2cm.
7. Spoon the dulce de leche or Carnation caramel randomly over the filling and use a knife or spoon to swirl it together.
8. Carefully roll the cake, making sure the uncovered sponge border is at the end. Don't worry if the cake cracks slightly, it’s likely to happen.
9. Dust the cake lightly with icing sugar and drizzle it with white chocolate.

If you make these delicious treats, please post a photo on social media and tag us in it. We'd love to see it!

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We wish you a Merry Christmas and a Happy New Year!

​Kenzie