This is a delicious alternative to either a traditional Christmas pudding or Christmas cake.
For the cake:
6 eggs, separated
150g caster sugar
250g icing sugar
175g dark chocolate
- Preheat the oven to 180C fan/gas 4 and line a Swiss roll tin with baking parchment.
- Whisk the egg whites in a clean bowl until thick and foamy. Add 50g of the sugar a teaspoonful at a time and continue whisking until all the sugar is incorporated and the egg whites are in peaks.
- Whisk the egg yolks with the remaining sugar until thick and pale. Sieve over the cocoa powder and fold in.
- Add the whisked egg whites and fold in gently until thoroughly combined.
- Pour the mixture into the lined Swiss roll tin and bake for around 20 minutes. Allow to cool before turning it out onto a clean piece of baking parchment.
- To the make icing, melt the chocolate in a bowl over some hot water or in the microwave. Allow to cool.
- Put the butter and icing sugar into a food processor and mix until smooth. Add the cooled chocolate and mix thoroughly.
- Trim the edges from the turned out Swiss roll and then spread with a thin layer of the icing. From the long edge, roll tightly into a roll using the parchment to help.
- Cut off a piece at an angle and use to make branches on the log. Spread with the remaining icing and use a skewer to create a wood effect.
- Place on a serving platter, dust with icing sugar and serve.