Mary Berry’s Christmas Log is made with free-range eggs, caster sugar, self-raising flour, cocoa powder, double cream, and dark chocolate. This delicious Christmas Log recipe creates a festive dessert that takes about 30 minutes to prepare and can serve up to 8-10 people.
Mary Berry Christmas Log Ingredients
For the Chocolate Sponge:
- 4 large free-range eggs
- 100g / 3½oz caster sugar
- 65g / 2½oz self-raising flour
- 40g / 1½oz cocoa powder
For the Chocolate Ganache Topping:
- 300ml / ½ pint double cream
- 300g / 10½oz dark chocolate (35-40% cocoa solids), broken into small pieces
For the Cream Filling:
- 300ml / ½ pint double cream, whipped
To Decorate:
- Icing sugar, for dusting
- A toy robin or sprig of holly
How To Make Mary Berry Christmas Log
- Preheat Oven: Preheat the oven to 200°C / 400°F / Gas 6. Lightly grease and line a 33x23cm / 13x9in Swiss roll tin with non-stick paper.
- Make the Sponge: Whisk eggs and sugar in a large bowl until pale, light, and frothy. Sift flour and cocoa powder into the bowl. Gently fold together with a spatula until fully incorporated.
- Bake the Sponge: Pour the mixture into the lined tin, spreading evenly. Bake for 8-10 minutes until well risen and firm.
- Cool the Sponge: Place a larger piece of parchment on the work surface and dust it with icing sugar. Invert the cake onto the parchment and remove the lining paper. Cut a 2.5cm / 1in score mark along one long edge. Roll the sponge tightly with the parchment inside and let cool completely.
- Make the Ganache: Heat cream in a pan until warm but not boiling. Remove from heat and stir in chocolate until melted. Cool to room temperature, then chill in the fridge until firm.
- Assemble the Log: Unroll the cooled sponge and remove the paper. Spread whipped cream on top and re-roll tightly. Cut a quarter of the cake diagonally and place it on a serving plate to resemble a branch.
- Decorate the Log: Pipe or spread the ganache onto the cake, creating a bark-like texture. Dust with icing sugar and garnish with a toy robin or sprig of holly.
Recipe Tips
- Let the ganache chill until thickened before spreading or piping it onto the log; this ensures a smooth and neat finish.
- Ensure the eggs and sugar are well-whisked until they are pale, light, and frothy; this helps the sponge rise properly.
- Sift the flour and cocoa powder together before folding them into the egg mixture to avoid lumps and ensure an even texture.
- Be gentle when folding the flour and cocoa into the eggs; over-mixing can deflate the air and result in a dense sponge.
- Use a generous amount of icing sugar on the parchment before rolling the sponge to prevent it from sticking and to make rolling easier.
What To Serve With Christmas Log?
This delicious Christmas Log pairs well with a dusting of icing sugar, a sprig of holly, a toy robin, or fresh fruit-like berries. It can also be served alongside whipped cream, vanilla ice cream, hot chocolate, or a festive cup of mulled wine for a tasty dessert.
How To Store Leftovers Christmas Log?
- Refrigerate: Let the leftover Christmas Log cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the Christmas Log tightly in plastic wrap and then in foil before freezing. It can be frozen for up to 2 months. Thaw it in the refrigerator for several hours or overnight before slicing and serving.
How To Reheat Leftovers Christmas Log?
- In The Oven: Preheat the oven to 150°C / 300°F. Place the Christmas Log on a baking tray and cover with foil. Heat for about 10-15 minutes, or until warmed through.
- In The Microwave: Slice the Christmas Log and place it on a microwave-safe plate. Heat on medium power for 20-30 seconds at a time until warm.
- In The Air Fryer: Preheat the air fryer to 160°C / 320°F. Place the Christmas Log slices in the basket and heat for 3-4 minutes until warmed through.
Mary Berry Christmas Log Nutrition Facts
Serving Size: 1 slice (of 8/10 servings)
- Calories: 275
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 25mg
- Potassium: 290mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Red Currant Jelly
- Mary Berry Smoked Haddock Lasagne
- Mary Berry Three Bean Salad
- Mary Berry Chocolate Truffles
Mary Berry Christmas Log Recipe
Description
Mary Berry’s Christmas Log is made with free-range eggs, caster sugar, self-raising flour, cocoa powder, double cream, and dark chocolate. This delicious Christmas Log recipe creates a festive dessert that takes about 30 minutes to prepare and can serve up to 8-10 people.
Ingredients
For the Chocolate Sponge:
For the Chocolate Ganache Topping:
For the Cream Filling:
To Decorate:
Instructions
- Preheat Oven: Preheat the oven to 200°C / 400°F / Gas 6. Lightly grease and line a 33x23cm / 13x9in Swiss roll tin with non-stick paper.
- Make the Sponge: Whisk eggs and sugar in a large bowl until pale, light, and frothy. Sift flour and cocoa powder into the bowl. Gently fold together with a spatula until fully incorporated.
- Bake the Sponge: Pour the mixture into the lined tin, spreading evenly. Bake for 8-10 minutes until well risen and firm.
- Cool the Sponge: Place a larger piece of parchment on the work surface and dust it with icing sugar. Invert the cake onto the parchment and remove the lining paper. Cut a 2.5cm / 1in score mark along one long edge. Roll the sponge tightly with the parchment inside and let cool completely.
- Make the Ganache: Heat cream in a pan until warm but not boiling. Remove from heat and stir in chocolate until melted. Cool to room temperature, then chill in the fridge until firm.
- Assemble the Log: Unroll the cooled sponge and remove the paper. Spread whipped cream on top and re-roll tightly. Cut a quarter of the cake diagonally and place it on a serving plate to resemble a branch.
- Decorate the Log: Pipe or spread the ganache onto the cake, creating a bark-like texture. Dust with icing sugar and garnish with a toy robin or sprig of holly.
Notes
- Let the ganache chill until thickened before spreading or piping it onto the log; this ensures a smooth and neat finish.
- Ensure the eggs and sugar are well-whisked until they are pale, light, and frothy; this helps the sponge rise properly.
- Sift the flour and cocoa powder together before folding them into the egg mixture to avoid lumps and ensure an even texture.
- Be gentle when folding the flour and cocoa into the eggs; over-mixing can deflate the air and result in a dense sponge.
- Use a generous amount of icing sugar on the parchment before rolling the sponge to prevent it from sticking and to make rolling easier.
Mary Berry Christmas Log Recipe