Log thing, you make my heart sing...

I made this desert a while back which the BF loved.  I had started with a chocolate fudge recipe but I was craving chocolate and raspberries. So, I ended up creating this yummy desert that turned out really great.


So yesterday, the BF requested the chocolate/raspberry desert.  He named it "log thing" so he could sing a song in it's honor... which makes me happy. :)

And, while it's not pretty in log form - it does cut up beautifully and I could see serving it for a nice dinner.  And, it is so easy.

Log Thing

Chocolate fudge:
1 cup cream
1 tablespoon sugar (more or less or not at all)
1 3.5 oz chocolate bar (I used 85% green and black)
1/2 cup hazelnut flour (finely ground nuts)
1/2 cup almond flour (finely ground nuts)
1 tsp vanilla

Raspberry Filling:
1 package cream cheese (8 oz)
1/3 cup raspberry jam (depending on how much you like raspberry)

Additional: 
parchment paper
cookie sheet or flat pan you can place into the freezer

In a sauce pan put in cream to heat.  Break up chocolate bar into small pieces and add to cream.  Bring the cream to a simmer, whisking the chocolate and cream while it is heating so that nothing burns at the bottom.  Once it comes to a simmer, turn off the heat.  Add flours and vanilla.  Stir until everything is nicely mixed.  

On the cookie sheet, place the parchment paper.  Spread the chocolate mixture smoothly on to the parchment paper so that you have a nice flat rectangle about 1/2 inch or so thick.  You want it to be fairly thin so that you can roll it easily. Put another piece of parchment on top and place it into the freezer to cool down and solidify a bit - about 15-20 min.

While you are waiting for the fudge to set, put the cream cheese and raspberry jam into a nice size bowl.  Take a wooden spoon or fork and mix the two ingredients together.  Taste to see if you want it to be more raspberry or sweeter.

Pull out the fudge, remove the top parchment paper.   Put the raspberry filling on top of the fudge and smooth out covering the rectangle as much as possible.  Trying to keep it even and fairly thin.  Once the fudge is covered, pick a short side to start the roll.  Take the parchment paper and push over a small portion of the fudge into the cream cheese.  Starting up the roll.  You are going to use the parchment to help you roll the fudge into a log shape.

Place it into the fridge, wrapped in the parchment paper.  Let it solidify a bit more or not - depending on how much control you have. :)  Cut slices and serve.  It will keep in the fridge for a week wrapped in parchment paper in a ziplock bag.