Back in the kitchen today and I can honestly say this is the most relaxed I have felt working in a while. I have been baking every day for three days now and I am 100% in my happy place. Today's bake is, I have to confess, a recipe from someone else. I have had this book since I started the business and I love it! It’s called practical chocolate cooking and it’s got some amazing recipes. This one is the one I have always used for my Christmas log. It’s not a traditional type of Yule log but its better! It tastes just like a brownie!


The recipe calls for cream in the middle but I am using chocolate ganache and cherry jam so I can freeze it down till Christmas day, you can choose whatever suits you best here.


You will need


150g dark chocolate

3tbs water

175g Caster sugar

5 eggs, separated

25g chopped raisins

25g chopped pecans

Pinch salt


Filling of choice


Icing sugar to dust


  1. Grease a 30x20cm Swiss roll tin and line with paper, grease the paper
  2. Place the chocolate with the water in a small saucepan over a low heat. Stirring constantly until just melted. Leave to cool.
  3. In a bowl, whisk the sugar and egg yolks until pail and thick
  4. Fold in the chopped nuts, raisins and chocolate
  5. In a separate bowl whisk the egg whites with the salt until you can lift above your head. Fold a quarter of this into your mix then fold in the rest quickly and gently.
  6. Place the mix in your prepared tin and bake for 25 min at 180c
  7. Once baked until cool but not cold. Cover in paper and a damp cloth and leave until cold.
  8. Turn the roulade out onto another piece of baking paper dusted with using sugar and remove the paper from the bottom.
  9. Spread with your filling of choice and roll. Use the paper to guide you. Don’t worry if it cracks.
  10. Trim the edges (eat those bits quickly)
  11. Enjoy