Triple Chocolate Log

tripe-chocolate-logServes: 16


4 eggs
80 g Honey
120 g castor sugar
70 g Almond powder
140g Millac Gold
140g Cake flour
8 g Baking powder
20 g cocoa powder
80 g melted Lakeland Butter
60 g melted dark chocolate 64%
White chocolate mousse   
160 g white chocolate Covertures
2 leaf gelatin
100 g Viva whole milk
200 g Millac Gold
2 orange skins
Crunchy Praline
375 g praline paste
50   g butter
100 g milk chocolate
150 g Pailletine Feuilletine (or crunchy breakfast cereal)
Milk chocolate mousse
160 g milk chocolate Covertures
2 leaf Gelatin
100 g Viva whole milk
1 vanilla bean
200 g Millac Gold
2 g cinnamon powder
Dark chocolate Mousse
140 g dark chocolate Covertures
2 leaf gelatin
100g Viva whole milk
200 g Millac Gold
200 g coffee powder



1. Mix the eggs, honey and caster sugar. Then add the powdered almonds, sieved flour, cocoa powder and baking powder.

2. Pour in the Millac Gold, melted butter and melted dark chocolate. Pour the mixture into a log tin and cook in the oven at 180°C.


1. Soak the gelatin leaf in ice-cold water for 4 minutes.

2. Melt the dark, milk or white chocolate in a bain–marie or in a low set microwave oven, stirring regularly.

3. Bring the milk to the boil, and then add the gelatin. Stir to melt the gelatin completely and then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture. Pour in the rest of the liquid making sure consistency remains the same throughout.

4. Whip the cream, which should be a little liquidised. Then incorporate the chocolate with the whipped cream.

Crunchy Praline

1. Mix all the ingredients over a warm water bath and stir till everything is combined.

2. Spread over a paper sheet as thin as possible and chill until set. Cut into a round shape.

3. Store in a plastic container and add to the dessert at the end.


Roll out the biscuit, leave it to cool down and then cut out a rectangle shape the size of your log tin. Make the white chocolate mousse, cover the log tin with baking paper and pour in. Then put it in the freezer.

Make the dark chocolate mousse. Pour the dark chocolate mousse over the milk chocolate mousse and then place the biscuit on top. Store in the freezer.

Once the mousse is frozen, turn the log out of the mold, decorate it and then put it in the chiller to defrost for at least 6 hours.

Neven Maguire’s Apple Tart with Custard recipe


From The Nation’s Favourite Food by Neven Maguire



  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water


  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk


  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.