Decadant Chocolate Log
Prep time
Cook time
Total time
This is one up from a swiss roll and makes a lovely change from making another cake. You can try adding diced strawberries or whole raspberries after you've spread the cream for an even more impressive result. Great as a yule log at Christmas.
Recipe type: Cakes & Bakes
Serves: 10 generous slices
Ingredients
- 8 oz dark plain chocolate (225g)
- 4 oz caster sugar (110g)
- 8 size 1 eggs
- 2 oz good quality cocoa powder (50g)
- ¾ pint double cream (425 ml)
- 2 tbsp brandy/cherrry liqueur (optional)
- 2 tbsp water
- grated chocolate for decoration
Instructions
- Preheat the oven to gas mark 4 (350 F) (180 C)
- Grease and line an oblong baking tin, approximately 11½ x 7 inches (29 x 18 cm) and just over 1 inch (2.5 cm). Oil the greaseproof paper lightly too.
- For the chocolate filling:
- break the plain chocolate in pieces into a basin with the water
- Place the basin over a saucepan of barely simmering water
- Wait for the chocolate to melt
- Then remove it from the heat
- Beat with a wooden spoon until smooth
- Separate two eggs and beat the yolks, first on their own, then into the warm chocolate mixture
- Let it cool a bit
- Then whisk the egg whites till stiff
- Fold them into the chocolate mixture
- To make the roulade:
- Separate six large eggs, putting the whites into a large mixing bowl and the yolks into a pudding basin
- Whisk the yolks using a hand whisk or an electric whisker until they start to thicken
- Then add the caster sugar
- Whisk briefly just until the mixture feels thick
- Now, still whisking, add the cocoa powder
- Next, using a clean dry whisk, beat the egg whites till they are stiff and form little peaks
- Using a metal spoon carefully fold them into the egg yolk mixture, gently and thoroughly, making sure you get right down to the bottom of the bowl with the spoon
- Pour the mixture into the prepared tin, spread it evenly and bake on a highish shelf in the oven for about 20-25 minutes
- Remove it from the oven it will sink and when it is cool, it will look crinkly on the surface
- To turn it out, place a piece of greaseproof paper on the table sift over some icing sugar
- Loosen the edges of the cake all round with a knife
- Then turn the tin upside down on to the paper
- Give a few sharp taps
- Lift the tin away from the cake
- Carefully peel off the greaseproof paper
- Now spread the chocolate filling over the entire surface of the sponge
- Whip up the cream until quite thick, add the brandy/cherry liquor if using
- Then, using a palette knife, spread the cream over the entire surface
- Carefully but firmly use the greaseproof paper to roll the roulade up and turn out onto a serving plate, don't worry if it cracks, simply sift over a little more icing sugar
- Serve with a selection of seasonal berries
Leave a Reply