Vegan Christmas Chocolate Log
For the Swiss Roll
- 12 tbsp ‘aquafaba’ liquid drained from tin of chickpeas
- 1/4 tsp cream of tartar
- 115 g icing sugar
- 2 tsp vanilla extract/paste
- 2 tbsp dairy-free yoghurt soya or coconut
- 115 g self-raising flour
- 3 tbsp cocoa powder
- 1 1/2 tsp bicarbonate of soda
- 1 tbsp caster sugar
For the Buttercreams
- 300 g icing sugar
- 300 g dairy-free margarine
- 150 g dark chocolate check it is vegan
- 150 g chestnut purée
For the Swiss Roll
- Line a swiss roll tin roughly 20cm x 30cm with baking paper/parchment, and preheat the oven to 180ºC / 350ºF / Gas Mark 4.
- Tip the aquafaba and cream of tartar into a large, clean bowl, and use an electric whisk to whip until stiff peaks are formed (this might take 3-4 minutes, keep going!). Sift the icing sugar into the bowl bit by bit, and whisk again, then stir through the vanilla extract and dairy-free yoghurt,
- Sift the flour, cocoa and bicarbonate of soda into the bowl, and fold gently into the whisked mixture until just combined, being as gentle as possible to avoid knocking out too much of the air.
- Tip the mixture into the prepared swiss roll tin, bang the tin once onto the work surface to stop the raising agents working too quickly, and put straight into the oven for 10 minutes or until the sponge springs back when pressed.
- Whilst it is cooking, take a clean sheet of baking paper and sprinkle it with caster sugar. When the sponge is ready, remove it from the oven and turn it out immediately onto the sugared baking paper. Carefully peel off the paper it was cooked in, then roll it up from the long edge, with the paper trapped inside. Leave to cool.
For the Buttercream
- Beat the icing sugar and dairy-free margarine together until pale and fluffy, then divide the mixture into two separate bowls.
- Melt the dark chocolate (keeping back 2 small squares for decoration later) in 30 second blasts in the microwave (or in a heatproof bowl over a pan of boiling water), leave to cool a little, then stir into one of the bowls of buttercream until fully combined.
- Add the chestnut purée to the other bowl of buttercream, and beat until fully combined.
- Unroll the sponge carefully, (don’t worry too much if it cracks in places, you will be able to hide it with buttercream). Spread a layer of the chestnut buttercream over the whole sponge, then re-roll to form a long swiss roll.
- Trim the ends to neaten them, (these offcuts are the chef’s perks!), then slice about a quarter of the roll off the end on the diagonal. Place this on one side to become the branch.
- Cover the whole log in chocolate buttercream, then use a fork to create the texture of the bark along the length of the log, and with circles at each end. Grate over the dark chocolate squares, and finally sprinkle with icing sugar for a flurry of snow.