Chocolate Log

A festive Christmas log for a post roast pudding.

Luxury Chocolate Log

Ingredients (Serves 8)

1½oz/42g white self raising flour, sifted

½oz/14g cocoa powder

4 eggs

2oz/57g caster sugar

For the filling:

5oz/142g fat free natural fromage frais

11g sachet Options Hot Chocolate drink

artificial sweetener (to taste)

4ox/113g raspberries

To decorate:

Fresh redcurrants and holly leaves

How to:

- Preheat the oven to 200ºC. Sift the flour and cocoa together and set aside. Whisk the eggs and sugar together until thick and creamy. Fold in the flour and cocoa with a metal spoon.

- Spoon the mixture into a lined 30x20cm/12x8inch Swiss Roll tin and smooth the surface. Bake in the oven for 10-12 minutes until cooked and springy to the touch.

- Turn out onto a sheet of lightly sugared baking parchment placed on top of a slightly damp, clean tea towel. Leave to cool and then remove the lining paper. Trim the edges.

- Mix the fromage frais with the Chocolate Options, reserving a little of the Options for dusting. Sweeten to taste, if necessary. Fold in the raspberries and spread over the chocolate sponge.

- Use the baking parchment and tea towel to help you roll up the sponge (don't worry if the sponge cracks a little - the chocolate powder will disguise it!).

Place on a serving plate and dust with the reserved options powder and decorate with the redcurrants and holly leaves.

Syns per serving: 3

This was taken from the Slimming World Christmas made Extra Easy cookbook.

Verdict: