Chocolate log recipes
Our top 3 of 7 Chocolate log recipes
- Fay Ripleys Chocolate Yule Log
- Jo Pratt's Christmas Chocolate Yule Log
- Chocolate Roulade with Spiced Berry Compote and Cointreau Cream
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- 125g Caster sugar, plus extra to dust
- 3 Large eggs
- 100g Plain flour, plus extra to dust
- 25g Cocoa powder
- FOR THE FILLING
- 300 ml Double cream, whipped
- FOR THE CHOCOLATE FUDGE ICING
- 100g Golden caster sugar
- 350g Plain chocolate, chopped
- to dust Icing sugar
- 1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a
- 33x23cm (13x9in) Swiss roll tin with nonstick baking paper.
- 2. Whisk the sugar and eggs with an electric whisk for 10 minutes, until pale and thick. Sift the flour and cocoa into the mixture, plus 1 tbsp of lukewarm water. Gently fold into the mixture, using a large metal spoon, until evenly mixed.
- 3. Pour the mixture into the tin and use a spatula to smooth gently into the corners. Bake in the centre of the oven for 10-12 minutes until risen and just firm to the touch.
- 4. Meanwhile, lay out a clean, damp tea towel. Place a piece of nonstick baking paper larger than the sponge on top and dust with caster sugar. Turn the sponge onto the paper and peel the paper off the base.
- 5. Make an incision line about 1cm (1/2 inch) from one short edge, being careful not to cut through the cake. This will help you start rolling. Use the paper to roll the sponge tightly. Wrap in the tea towel. Allow to cool, then unroll carefully and spread the cake with whipped cream and roll back up again.
- 6. To make the icing, put the sugar and 100ml (3½ fl oz) water in a pan and boil for 4-5 minutes until it's a light syrup. Cool for 5 minutes, then add the chocolate and stir until smooth. Chill for 30 minutes.
- 7. Spread the icing over the Yule log and dust with icing sugar. You can fill and top the cake with buttercream if you prefer (see cupcakes recipe). For the filling, use half the quantity of buttercream. For the topping, add 2 tsp cocoa powder, dissolved in a drop of boiling water, to the other half of the buttercream mixture.
- For more recipes from Tesco Real Food visit www.tesco.com/food
Make the sponge and icing in advance and freeze. Thaw, then fill the sponge and icing with the chocolate.
- FOR THE SPONGE
- 50g (1oz) cocoa powder
- 75g (2oz) self-raising flour. plus extra for dusting
- 1 tsp baking powder
- 5 large eggs
- 100g (3½oz) caster sugar. plus extra for dusting
- FOR THE ICING
- 225g (8oz) dark chocolate (about 70% cocoa solids). broken into pieces
- 175g (6oz) butter
- 75g (2oz) icing sugar
- FOR THE FILLING
- 275-300ml (9½-10fl oz) double cream
- 2 tbsp Grand Marnier or Cointreau
- 175g (6oz) raspberries
- Preheat the oven to 190C/170C fan/gas 5. Line a 30cm x 40cm (12in x 16in) Swiss roll tin with baking parchment.
- Sift the cocoa, flour and baking powder into a bowl.
- In a large mixing bowl, whisk together the eggs and sugar until they are thick, creamy and have trebled in volume. This will take at least 5 minutes.
- Gently fold in the flour and cocoa mixture with a large metal spoon, taking care not to knock out too much air. Pour into the tin.
- Place in the oven for 10-12 minutes, until the sponge is just firm to touch. Remove from the oven and leave to cool in the tin for a couple of minutes before turning out onto baking parchment dusted with caster sugar.
- Peel off the lining parchment and cover with a tea towel to cool completely.
- To make the icing, gently melt the chocolate over a pan of simmering water or in the microwave. Leave to cool slightly.
- Beat together the butter and icing sugar until it is smooth. Mix in the melted chocolate and leave to cool to room temperature. The mixture will thicken as it cools.
- When you are ready to put together the yule log, lightly whip the double cream until it just forms soft peaks. Fold in the Grand Marnier or Cointreau and raspberries, keeping a few back for decoration.
- Spread over the cold sponge, and carefully roll the sponge to form a log shape. Transfer to a serving plate.
- Spread the icing over the sponge with a palate knife and use a fork to create a bark effect. Add extra raspberries and holly, or other festive decorations.
Chocolate Roulade with Spiced Berry Compote and Cointreau Cream
Views 2548, Added Thu Sep 17 2009
- 175g Plain Chocolate
- 5 Eggs
- 175g Caster sugar
- 300ml Double cream
- 2tbsps Cointreau
- 200g Mixed berries. such as cranberries. raspberries. redcurrants
- 4tbsps Bottlegreen Spiced Berry Cordial
- 1. Preheat oven to 180c, 350f, gas mark 4. Line a 34 x 24cm baking tray with greased baking paper.
- 2. Break the chocolate into pieces, place in a small bowl, set over a pan of simmering water, stir until melted. Alternatively heat in a microwave for approx 1 minute, taking care not to overheat.
- 3. Separate the eggs, placing in large bowls. Add the caster sugar to the yolks, beat with an electric whisk until light and creamy. Wash the beaters and whisk the egg whites until standing in soft peaks.
- 4. Fold the chocolate into the egg yolk mixture then fold in the egg white. Pour into the tin, level and cook for 15-20 minutes. Remove from the oven, cover with a damp tea towel. Leave for several hours or overnight.
- 5. To make the compote, place the berries in a saucepan, add the cordial and allow to cook gently for several minutes until softened. Cool.
- 6. Whisk the cream and Cointreau until standing in soft peaks.
- 7. Turn the roulade onto a sheet of baking paper dusted with icing sugar, peel off the paper. Spread the cream evenly over the surface then top with the compote, roll up like a swiss roll, don't worry if it cracks a little. Place on a serving plate and chill until ready to serve.