Crispy Chocolate Log Recipes

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
• Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
• Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
• To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
• Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
• Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

Steps:

• Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper.
• Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well.
• Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan.
• Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well.
• Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

Steps:

• Line a 15-in. x 10-in. baking pan with waxed paper; grease the paper and set aside.
• In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1 1/2 minutes; stir until well blended.
• Stir in cereal until well coated. Spread into prepared pan. (Grease hands well to pat down the rice cereal mixture)
• In a microwave-safe bowl, combine chocolate chips and butterscotch chips. Microwave, uncovered, on high for 1 1/2 minutes. Stir; spread over cereal mixture to within 1-inch of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-inch slices.

Steps:

• Line a 15x10x1-inch pan with aluminum foil; spray with nonstick.
• In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth.
• Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated.
• Press this mixture evenly into your prepared pan.
• Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges.
• Top with frosting.
• Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture.
• Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm.
• Cut into 1/2-inch slices.

Steps:

• Line a 15x10 pan with waxed paper.
• Grease the paper and set aside.
• In large saucepan, melt marshmallows, butter and peanut butter.
• Stir in cereal until well-coated.
• Spreae into prepared pan.
• Melt chocolate and butterscotch chips together, spread over cereal mixture to within 1" of edges.
• Roll up jelly-roll style, starting with a short end, peeling waxed paper away while rolling.
• Place seam side down on a serving plate.
• Refrigerate for 1 hour or til set.
• Cut into 1" slices.

Steps:

• Combine the eggs, sugar, milk and vanilla in a medium bowl. While whisking together, stream in the butter, and continue to whisk until incorporated. Whisk in the flour until no lumps remain.
• Preheat your waffle cone iron and coat it with a bit of canola oil to prevent the batter from sticking. Ladle enough of the batter onto the center of the iron to make a 4-inch round. Close the lid and cook until the waffle crisp is a deep golden brown, about 2 minutes. Transfer to a wire rack to cool and crisp. Repeat with the remaining batter until you have 6 to 7 waffle crisps. Crush the cooled waffle crisps into small pieces (about the size of rolled oats) and transfer to a large bowl.
• Put 1 cup of the chocolate in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Bring the chocolate to 110 degrees F, gently stirring the chocolate as it melts. Remove from the heat and add the remaining 1/4 cup chocolate; gently stir until the chocolate is smooth and reaches 89 to 90 degrees F.
• Pour the chocolate over the crushed waffle crisps and stir to coat all of the pieces, working quickly before the chocolate cools and hardens. Spread the mixture into the cups of a silicone muffin pan, making the crispy chocolate as large or small as you like. Sprinkle the sea salt over the chocolate.
• Let sit at room temperature until the chocolate is fully cooled and hardened. Unmold the crispy chocolate from the cups and enjoy!