What to cook for Christmas: The ultimate chocolate roll
Posted on December 19, 2012 by Annabel Langbein
If there's one day of the year when a little indulgence is practically compulsory, it's Christmas Day. And dessert doesn't get much more decadent than my Chocolate Sponge Roll with Figs. It's based on a classic sponge roll recipe, but I've added finely chopped figs to the sponge mixture, which gives it a wonderful depth of flavour. I've also stirred some fresh berries into the whipped cream filling for a tangy finishing touch.
You can make the chocolate and fig sponge a day or two in advance and keep it in a sealed container in the pantry until you fill it with whipped cream and berries on Christmas morning, or if you're really organised you could even fill it the night before and keep it in the fridge until half an hour before you serve it. The hardest part will be resisting the temptation to eat it for breakfast!
Countdown to Christmas dinner Each day for the next three days I'll be posting a new recipe from my Christmas Day menu, so check back here each day. To be notified by email when I've posted a new blog, click on the RSS Feed tab on the right of this page. Or if you'd prefer you can like my Facebook page or follow me on Twitter to be the first to hear when each new recipe goes live. On the last day I'll post a Menu Planner to help you prep ahead as much as possible and make your Christmas Day a stress-free zone.
