- 3 large eggs – room temperature
- 75 g caster sugar
- 50 g plain flour
- 25 g cocoa powder
- 500 g Renshaw Original White Marzipan
- 400 g Renshaw Chocolate Frosting
- 400 g cooking chocolate
Preheat the oven to 200°C/400°F/Gas Mark 6.
Add the eggs and caster sugar, and mix with an electric whisk for 5 to 10 minutes or until the mixture is thick and creamy.
Sift in the plain flour and cocoa powder and fold in gently with a metal spoon.
Line a swiss roll tin with baking parchment, then pour the mixture into the tin and level the top.
Bake for 10 minutes, or until the sponge is springy to the touch.
Turn the sponge out on to a sheet of greaseproof paper dusted with caster sugar. Brush the greaseproof paper on the back of the sponge with a little cold water and then gently peel off the greaseproof paper.
Gently roll the sponge and paper into a loose roll to help hold its shape.
Unroll the sponge and spread on a thin layer of the Renshaw Chocolate Frosting.
Knead and roll out the Renshaw Original White Marzipan on a work surface lightly dusted with icing sugar to the desired thickness and wide and long enough to cover the chocolate sponge.
Roll the marzipan onto a rolling pin, then unroll over the sponge, trimming the excess marzipan from the sides of the cakes.
Using the greaseproof paper sat under the cake, use the paper to roll the sponge and marzipan into a tight roll, to form the base of your chocolate log.
Melt the cooking chocolate in a bowl sat a bowl of gently simmering water.
Spread some melted cooking chocolate onto greaseproof paper to stand the rolled log on to for a base.
Spread the melted cooking chocolate over the surface and round the sides and edges of the chocolate marzipan log and leave to set.
Once the first coating of chocolate has set, reheat the remaining cooking chocolate and repeat, running a fork down the length and round the edges of the cake to create a log effect.
Leave to set.