Squidgy Chocolate Log (Delia)

Posted 4 December 2012 by

Christmas just ain’t Christmas without a chocolate yule log. Two years ago, I made Nigella Lawson’s Bûche de Noël. That was a huge success, absolutely delicious, but last year I decided to try a different one and made a squidgy chocolate log with this recipe from Delia Smith’s Complete Cookery Course. Again, this recipe is flourless, giving a light sponge.

Chocolate yule log on a plate

Now, you may notice that Delia’s version is not smothered with lashings of chocolate ganache or buttercream, but the cream and chocolate mousse filling means that this log is still extremely indulgent, and well worth a try.

Ingredients:

For the chocolate yule log
  • 150 g (5 oz) caster sugar
  • 50 g (2 oz) cocoa powder
  • 6 large eggs, separated
For the filling
  • 225 g (8 oz) dark chocolate
  • 225 ml (8 fl oz) double cream
  • 2 large eggs, separated
To finish
  • icing sugar (powdered sugar) for dusting

To make the chocolate mousse/cream filling, add the pieces of chocolate to 100 ml (4 fl oz; a little less than ½ cup) of water. Melt the chocolate with the water over a simmering pan of water or bain marie. Beat the melted chocolate and then beat in the two egg yolks. Let this mixture cool. Whip the two egg whites and fold into the cooled chocolate/yolk mix. Chill this chocolate mousse for at least an hour.

To make the chocolate sponge, whisk the six egg yolks until thickened a little and whisk in the caster sugar. Whisk in sieved cocoa powder. In a separate bowl (everything must be clean) whisk up the six egg whites until they form soft peaks, and fold these into the yolk/cocoa/sugar mix. Be careful to fold gently and keep as much air in as possible, but mix it enough that there are no streaks of egg white showing.

Grease and line a swiss roll tin measuring 30×20 cm (12×8 in). Pour the sponge mixture into the tin and bake at 180°C (350°F, Gas Mark 4) for 20-25 minutes, until springy. Take it out of the oven and let it cool in its tin.

Dust a piece of baking parchment with icing sugar. Turn the sponge out onto the parchment and spread it with the cold chocolate mousse. Whip the cream and layer that on top of the mousse. Roll up the sponge, like a swiss roll, starting with the short end towards you, and rolling away from you. Don’t worry if the sponge cracks a little, as it just looks more log-like.

Chocolate sponge filled with cream and mousse, being rolled up to form a yule log

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