Decadant Chocolate Log
Recipe type: Cakes & Bakes
Prep time: 
Cook time: 
Total time: 
Serves: 10 generous slices
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.
  • 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
  1. Preheat the oven to gas mark 4 (350 F) (180 C)
  2. 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.
  3. For the chocolate filling:
  4. break the plain chocolate in pieces into a basin with the water
  5. Place the basin over a saucepan of barely simmering water
  6. Wait for the chocolate to melt
  7. Then remove it from the heat
  8. Beat with a wooden spoon until smooth
  9. Separate two eggs and beat the yolks, first on their own, then into the warm chocolate mixture
  10. Let it cool a bit
  11. Then whisk the egg whites till stiff
  12. Fold them into the chocolate mixture
  13. To make the roulade:
  14. Separate six large eggs, putting the whites into a large mixing bowl and the yolks into a pudding basin
  15. Whisk the yolks using a hand whisk or an electric whisker until they start to thicken
  16. Then add the caster sugar
  17. Whisk briefly just until the mixture feels thick
  18. Now, still whisking, add the cocoa powder
  19. Next, using a clean dry whisk, beat the egg whites till they are stiff and form little peaks
  20. 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
  21. Pour the mixture into the prepared tin, spread it evenly and bake on a highish shelf in the oven for about 20-25 minutes
  22. Remove it from the oven it will sink and when it is cool, it will look crinkly on the surface
  23. To turn it out, place a piece of greaseproof paper on the table sift over some icing sugar
  24. Loosen the edges of the cake all round with a knife
  25. Then turn the tin upside down on to the paper
  26. Give a few sharp taps
  27. Lift the tin away from the cake
  28. Carefully peel off the greaseproof paper
  29. Now spread the chocolate filling over the entire surface of the sponge
  30. Whip up the cream until quite thick, add the brandy/cherry liquor if using
  31. Then, using a palette knife, spread the cream over the entire surface
  32. 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
  33. Serve with a selection of seasonal berries
Recipe by HEALTHY-CHEF at