Ch-EAT’s Salted Caramel Christmas Log
You're gonna love this one! Ch-EAT's take on the traditional Maltese Christmas log.
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Ingredients:
Salted Caramel Sauce:
50ml Water
200g Caster Sugar
80g Unsalted Butter
70ml Double Cream
1/4tsp Vanilla Essence
1/2tsp Rock Salt
Biscuit Centre:
300g Morning Coffee Biscuits
40g Roasted Almonds
40g Roasted Hazelnuts
40g Roasted Walnuts
50g Chocolate Chips
397g (1 Can) Caramel Condensed Milk
1tbsp Cocoa Powder
2tbsp Whiskey, Brandy or Vermouth
200g Dark or Milk Chocolate for Glazing
1/2tsp Rock Salt to Sprinkle
Directions:
1.Start with the salted caramel sauce. In a pot place the water and sugar over low-medium heat. Do not touch until it's completely melted and starts turning into a nice amber colour. This should take about 5 minutes. Do not allow the sugar to splash up the sides of the pot as this can cause crystallization resulting in a grainy texture. We need a smooth silky texture. Stir gently by moving the pot.
2.Once it's melted and getting dark in colour stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If it starts separating do not worry, keep on stirring until it combines well.
3.Slowly add the double cream and combine well and keep on cooking for another minute.
4.Remove from heat and stir in the salt and vanilla essence. Allow to cool down before using.
5.Now, let's start the biscuit centre.
6.Crush the biscuits leaving some larger pieces. Do not pulverize them, use the pulse function on your blender. We need some texture.
7. Place them in a large bowl.
8. Grind the nuts together. If they are raw, toast them on a baking sheet for about 10 minutes to bring out their flavour. Again, leave some larger pieces.
9.Add them to the biscuits.
10.Add the chocolate chips, caramel condensed milk, cocoa powder and the liqueur of your choice.
11.Using a wooden spoon mix together until well combined.
12.Place a piece of baking paper on a baking tray and spread the mixture on top of it.
13.Using the second piece of paper and a rolling pin spread the mixture evenly to a 1-2cm of thickness.
14.Spread the cooled salted caramel on top and refrigerate for about an hour until the caramel is solid.
15.Remove from the fridge and carefully roll it into a swiss roll shape with the help of the paper.
16.Spread the caramel that comes out from the edges.
17.Melt the chocolate and cover the log entirely. Allow to dry and cover the bottom part as well. This will seal the log preventing any caramel to escape.
18.Sprinkle some rock salt on the top decorate and allow the chocolate to solidify before serving.
19.Enjoy and Happy Christmas!
