Chocolate and chestnut Christmas log


  • 3 tbsp sweetened chestnut purée
  • 150ml/5fl oz double cream
  • holly leaves and berries, to decorate (optional)
  • icing sugar, for dusting
  • 140g/5oz caster sugar
  • 5 free-range eggs, separated
  • 1 tsp strong instant coffee powder
  • + 1 more ingredients
    • 225g/8oz plain chocolate, roughly chopped

1. Take a large roasting tin and cut a double layer of non-stick baking parchment slightly bigger than it. Lay the parchment in the tin. Don’t worry if the edges stick up untidily round the sides. 2. Preheat oven to 200C/400F/Gas 6. 3. Put the chocolate and coffee into a heavy-based saucepan wi...

View full recipe at SpringPad


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