Some kind of Chocolate Log is a Christmas tradition in our house, Sometimes I cheat and buy a 'good' one, but this year decided to make it. The cake is a chocolate Genoise sponge and the filling has salted caramel in it - one of my favourite things - and it's covered with a great chocolate icing/ganache.
For the Genoise sponge:
Preheat oven 200C/gas6 Grease and line a swiss roll tin with baking paper.
Separate 4 eggs. Beat the yolks with 100g of caster sugar till pale and fluffy.
In another bowl sieve together 120g plain flour, 4 tbspn cocoa powder and 1 tspn baking powder and fold into the batter.
Beat the egg whites till stiff then fold them gently into the cake batter.
Spoon into the tin and level the top.
Bake for 10 mins.
Take out of the oven and roll the sponge up using the baking paper to help you. Leave it on a rack to cool.
For the Caramel Cream:
In a bowl mix together 200g of mascarpone with 6 tbspn of salted caramel [I bought a jar in Waitrose] using a fork.
Unroll the cooled sponge and spread the caramel cream over the top, then re-roll and put in the fridge.
For the chocolate icing:
Melt 100g dark chocolate [or a good cooking chocolate] with 80g butter which has been cut into cubes.
Bring 50ml of double cream to the boil; take it off the heat then add the chocolate mixture and 100g of sieved icing sugar. beat together till you get a smooth icing, then let it cool.
Take the Bûche out of the fridge and cover with the icing, then put back in the fridge for at least an hour before serving.
My daughter did the fancy lines round it and added the decoration - a few marzipan fruits on the top and so I could take a photo, but we took them off again so I could freeze it till the big day. Hope it freezes ok - will let you know how it tasted!