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Costume Quest – Mossy Log

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Rate this recipe 4.1/5 (10 Votes)

Ingredients

  • For the Chocolate Log:
  • 5 Eggs (Room Temperature)
  • 140g / 1 Cup Light Brown Sugar
  • 100g / 1 Cup Self-Raising Flour
  • 25g / ¼ Cup High Quality Cocoa Powder
  • 1 Cupcake Case
  • 120 ml / ½ Cup Double Cream
  • 1 Tablespoon Caster Sugar
  • For the Frosting:
  • 190 ml/ 1 Cup Double Cream
  • 300g / 1½ Cups Dark Chocolate (70%+)
  • For the Moss:
  • 25g / ¼ Cups Desiccated Coconut
  • Green Food colouring
  • To Garnish:
  • 25g / ½ Cup Chocolate (For the shards)
  • Black Writing Icing Tube

Details

Servings 8
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Making the Moss:
In a small Tupperware container with a lid, pour in the desiccated coconut and a few drops of food colouring. Close the lid and shake well until the coconut is dyed and the desired colour. Set aside for later.

Step 2

Making the Chocolate Frosting:
On a medium heat bring the cream to the boil then quickly remove from the heat – don’t let it burn or overflow! Break in the chocolate and mix well until it has melted and the mixture is smooth.
Leave the chocolate cream to cool then place in the fridge to chill for about an hour until spreadable.

Step 3

Making the Chocolate Shards:
Melt the chocolate over a bain-marie. Lay out a large piece of greaseproof paper/baking parchment on a counter then have another of the same size set aside. Once the chocolate has melted slowly pour it into the prepared paper and spread it out thinly leaving a small gap around the edges.
Place the second sheet of greaseproof paper/baking parchment over the top and press it down. Fold the paper up starting from the bottom into little strips until it’s all folded up then place in the fridge to chill.

Step 4

Making the Chocolate Roll:
Preheat the oven to 190C/375F, have your cupcake casing ready and grease and line the Swiss roll tin.
Separate the eggs; put the yolks in a large mixing bowl and the whites in another. Add the sugar and water to the egg yolks and whisk well until the mixture is light and fluffy. Sift in the cocoa powder and flour and gently fold them in, keeping the air.

Step 5

Next whisk the egg whites until they are stiff and form peaks then gradually and lightly fold the egg whites into the cake mixture.
Spoon a small amount of the cake mixture into a cupcake case (enough to half fill it) then pour the rest into the prepared tin, spread until even and bake both for 10-15 minutes.

Step 6

Lay a sheet of greaseproof paper/baking parchment onto a surface and sprinkle with cocoa poweder – once cooked turn the cake out onto the prepared sheet, cover with a tea towel and allow to cool. Leave the cupcake aside to cool also.
Once the cake has cooled trim any edges to create a perfect rectangle. Using the greaseproof paper underneath, roll up the cake into the shape with the paper inside and set aside

Step 7

Whip the double cream with the sugar to taste. Unroll the cake and spread the cream inside, leave a small gap on the edges. Roll the cake up again and place in the fridge to chill for about 20 minutes

Step 8

Making the Mossy Log:
Take the cake from the fridge and using a little bit of the chocolate frosting stick the cupcake on top of the cake to create the stump. Frost the entire outside of the cake liberally, covering the cupcake stump and creating a smooth finish.
Sprinkle the green coconut over the top in small batches being careful not to get any stuck on the stump.

Step 9

Take the sheet of chocolate from the fridge and unroll it, it should snap and break and create the shards. Picking ones that are the right size, stick them to the frosting along the bottom of the cake on the front and back, half way up.
Use the black writing icing to create a swirl on the stump and your Mossy Log is ready to serve.

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What you will need: 30x35cm Swiss roll tin/baking tray, 4 large bowls, whisk, small Tupperware container, pot, greaseproof paper/baking parchment, spatula and a cupcake casing.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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