Makes 6

Mini chocolate logs recipe

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Takes 30 minutes to make, 8-10 minutes to bake, plus cooling

Butter, for greasing
3 medium eggs
125g caster sugar
100g plain flour
25g cocoa powder
2 tbsp golden caster sugar
6 tbsp chocolate spread, plus extra for decorating
6 mini icing Christmas decorations
2 tbsp golden icing sugar, sieved

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1. Preheat the oven to 220°C/fan200°C/gas 7. Grease the Swiss roll tin and line with baking paper. Crack the eggs into a large bowl and add the sugar. Use an electric hand whisk to whisk the mixture until it is thick enough to leave a trail when the whisk is lifted – about 5 minutes. Sift over the flour and cocoa and gently fold in with a large metal spoon, along with 1 tablespoon of hot water, until you can’t see any flour.
2. Pour into the tin, tilting slightly to spread the mixture evenly. Bake for 8-10 minutes, until risen and just firm.
3. Meanwhile, put a large sheet of greaseproof paper onto the work surface. Sprinkle over the caster sugar. Turn the cake out onto the paper. Carefully peel off the lining paper and cover the Swiss roll with a clean sheet of baking paper and a damp tea towel, until cool. Trim off the crisp edges, then cut the cake in half to make 2 long strips. Cut each strip into 3, slicing through the paper underneath as well.
4. Spread 1 tablespoon chocolate over each cake piece. Roll up 1 cake, Swiss roll-style, using the paper underneath to help you. Discard the paper. Repeat with the other cakes.
5. Put a dot of chocolate spread on the underside of the mini icing Christmas decorations and press on top of each cake. Dust with icing sugar and pop into gift boxes.

Chef's tip

You will need a Swiss roll tin measuring 36 x 26cm at the top and 33 x 23cm at the base.

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