Tuesday, August 7, 2012

Evil Chocolate Log

DISCLAIMER: This dessert is very bad for you. Don't eat too much of it or you will really regret it. However, it is very easy, very versatile and VERY delicious. If you make it for other people, they will think you are a kitchen god or goddess.


300mL Thickened cream
50mL of alcohol – I use tia maria, but you could use port, Bailey's, kahlua, grand marnier (if you wanted a jaffa-type flavour), actually – the options are just about endless
150g fruit jam/jelly/conserve. I like strawberry jam or plum jam, but marmalade would work too (again, the choices are pretty extensive).

Approx 250g round chocolate flavoured biscuits/cookies (NOT chocolate coated biscuits). I use Arnotts choc ripple biscuits, but any substantial biscuit will work.


1.        Zap jam in microwave for about 10-15 seconds to make sure it is nice and soft and slightly warm. Squash any big lumps of fruit

2.       Combine jam and alcohol in a large bowl. Mix well.

3.       Place biscuits in the bowl and stir to coat the biscuits in the jam mix. Set to one side.

4.       In a separate bowl, whip cream to firm peaks.

5.       Place a line of cream onto a cookie sheet or long ceramic serving dish

6.       (Now for the really messy part) Take 2 of the jammy biscuits and stick them together with about a teaspoon of cream. Stand them up in the cream line. Take another biscuit and another spoon of cream and stick that to the 2 biscuits on the tray. Repeat until all the biscuits are gone and there is a log-shape of chocolatey goodness on the tray.

7.       Now smother the log in the remaining whipped cream to cover it completely

8.       Whack it in the fridge for at least 4 hours (24 for a cakier texture). NOTE: The longer you leave it, the squishier the biscuits go and the harder it is to serve it in a pretty way

9.       Top with grated chocolate (or if you are feeling particularly slack like I usually am, smash a Cadbury flake up and sprinkle that over the top instead)

    Serve and EAT IT!

Other flavour combinations:

è Ginger nut biscuits with grand marnier and marmalade, topped with a mixture of brown sugar and powdered ginger.

è Chocolate bikkies with cherry liqueur and cherry conserve (or raspberry, if you can’t find cherry). Top with toasted coconut for a cherry-ripe kinda flavour

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