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Recipes > Dessert Recipes > Chocolate Log

Chocolate Log

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4 eggs, separated
¾ cup sugar
1 tspn vanilla essence
13 cup maize cornflour
13 tspn gluten free baking powder
2 Tblspns cocoa

2 cups icing sugar
3 Tblspns cocoa
3 Tblspns butter
4 Tblspns hot water

Use cooking chocolate, melted and mixed with melted margarine or similar to ensure icing is completely gluten free. (Starch in some icing sugars may contain gluten)

Beat egg whites until stiff, add sugar. Beat yolks and vanilla til thick then fold into beaten whites. Sift together dry ingredients and fold into mixture. Pour into a lined 20cmx30cm swiss roll tin. Bake at 190° Celsius for 12 minutes. Remove from tin immediately after baking and place on a cloth dredged in sifted icing sugar and roll up. Cool.

300mls cream and 2 tspn sugar. Beat until stiff. Unroll log and fill with cream. Re-roll log but not too tightly. Ice.

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