Maltese Christmas Log: A Festive Chocolate Dessert
This Maltese Christmas Log is a rich chocolate dessert perfect for festive gatherings. It’s a traditional holiday treat that brings the taste of Maltese Christmas to your table. It’s a delicious and indulgent way to celebrate the season.
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 33x23cm (13x9in) Swiss roll tin with baking parchment.
For the sponge, whisk eggs and sugar together in a large bowl using an electric whisk until pale, light, and moussy (about 5-8 minutes).
Sift flour and cocoa powder together, then gently fold into the egg mixture using a large metal spoon until just combined, being careful not to overmix.
Pour into the prepared tin and bake for 12-15 minutes, or until golden and springy to the touch.
Remove from the oven, turn out onto a clean tea towel, peel off the baking parchment, and leave to cool.
For the filling, whisk double cream, icing sugar, cocoa powder, and coffee liqueur (if using) together until soft peaks form.
Spread whipped cream over the cooled sponge, then roll up tightly from one of the short ends, using the tea towel to help you.
For the chocolate ganache, break chocolate into a heatproof bowl. Heat double cream in a saucepan until just boiling, then pour over the chocolate. Leave to stand for a minute, then stir until smooth and glossy.
Cut a thick slice from each end of the Swiss roll at an angle and use to decorate the top of the roll, securing with a little ganache. Spoon the remaining ganache over the log to coat, then drag a fork through the ganache to create a bark effect.
Dust with icing sugar and decorate with chocolate shavings and marzipan decorations, if desired.
