Заключительный урок английского языка

Заключительный урок английского языка

Тема: Традиционные рождественские рецепты

Задание: Перевести рецепт

Chocolate Yule Log

A chocolate log is nothing more complicated than Swiss roll, a cocoa sponge, filled with chocolate cream, rolled up and covered in more chocolate cream. Decorated with chocolate shavings to look like tree bark and holly leaves and berries, it makes a stunning centrepiece to your Christmas tea table.

Sponge

Start with a basic sponge as if you were making Swiss Roll, but replace one quantity of flour with cocoa powder.

75g (3oz) caster sugar
3 eggs
pinch of salt
50g (2oz) plain flour
25g (1oz) cocoa powder

To begin, line a 18 x 28cm (7 x 11in) Swiss-roll tin with baking parchment and grease well. Do this, even if you're using a non-stick Swiss-roll tin.

Pre-heat your oven to Gas 4/180°C/350°F.

Beat the eggs and sugar until pale and fluffy. They will increase in volume, so make sure you use a large bowl. You're done when you lift your whisk out and it leaves a ribbon trail.

Now gently fold in the flour and cocoa powder. Use a big spoon and work quickly. You don't want to knock out too much of the air that you've just worked so hard to put in.

Pour the mixture into the prepared tin and spread out.

Bake for approx. 20-25 mins. It's done when the centre of the cake springs back when lightly pressed.

Remove the sponge from the oven and turn out onto another sheet of greaseproof paper that you've sprinkled with sugar. Leaving both sheets of paper in place, gently roll up the sponge. Place somewhere safe and leave until completely cooled.

Meanwhile, make the filling.

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