A few friends are coming to dinner tomorrow, so this evening, I am making a pudding. Delia Smith’s Chocolate Squidgy Log, something I’ve made lots and lots of times.
This is another recipe from Delia Smith’s Complete Cookery Course
This is a quality pudding, that really will serve 10. Lovely on its own, even better with a dollop of cream or ice cream.
I generally use 2 x 100g bars and forget about the 25g
Pre-heat oven to 180C/150 fan, Gas Mark 3
Line a Swiss roll tin, 29cm x 18cm and about 2.5cm deep with greaseproof paper and oil very lightly.
For the roulade
Whisk the egg whites in a very clean and dry bowl until they reach the soft peak stage.
In a separate bowl, whisk the egg yolks and sugar until thick. Sift in the cocoa and gently stir in the whisked egg whites.
Pour into the lined tin and bake for 20 minutes. Remove from the oven and leave to cool in the tin, where it will sink dramatically.
For the chocolate mousse
Put a little water into a saucepan and bring to the boil. Break the chocolate into a bowl and place over the water. Do not let the bowl touch the water. Add 2 tblsp milk, keep warming the chocolate until it melts and beat until smooth. Now beat in the egg yolks. Wait until the chocolate is cool and gently fold in the whisked egg whites.
In the many times I have made this, for a reason that I don’t know, adding milk works fine. When I am being tight and I swap it for water, the chocolate splits, so I would advise you to use milk.
When the roulade is cool, place a piece of greaseproof paper on the worktop and dust with icing sugar. Now tip the roulade onto the sugared paper, and remove the lining paper on the bottom.
While the chocolate mousse is still soft, spread onto the cake and top with the cream.
Now firmly grasp the long edge of the greaseproof paper and tip the roulade over, starting a Swiss roll shape. Using the paper to help you, continue to roll the roulade, forming it with the paper when you need to. It will probably split, but that’s fine, it adds to its charm.
When you serve it, dust the whole thing with icing sugar.
What is chocolate roulade like?
This is a great pudding, soft sponge, intensely chocolatey mousse and cream.
What changes can I make?
Lots of variations, you could use milk or white chocolate. Substitute flour for the cocoa in the sponge and you could vary it even more. Add a little vanilla and use your favourite jam instead of the mousse with the cream.
Stay with the chocolate and add a little orange zest. Create a retro Black Forest by using black cherries or black cherry jam in the middle. Or have a look at the Victoria Sponge post for lots of other ideas
Other celebration cakes you might like
This lemon cheesecake that uses an entire whizzed up lemon
Ingredients
For the roulade
- 150 g sugar Asda 500g/65p, 19p
- 6 eggs separated, 15 mixed weight eggs £1.25, 50p
- 50 g cocoa Asda 250g/£2.28, 46p
Chocolate Mousse
- 225 g dark chocolate value bar 100g/30p, 60p
- 2 eggs separated
- 225 ml double cream whipped to firm peak, 600ml/£1.60
Instructions
- Pre-heat oven to 180C/150 fan, Gas Mark 3
- Line a Swiss roll tin, 29cm x 18cm and about 2.5cm deep with greaseproof paper and oil very lightly.
For the roulade
- Whisk the egg whites in a very clean and dry bowl until they reach the soft peak stage.
- In a separate bowl, whisk the egg yolks and sugar until thick. Sift in the cocoa and gently stir in the whisked egg whites.
- Pour into the lined tin and bake for 20 minutes. Remove from the oven
and leave to cool in the tin, where it will sink dramatically.
Chocolate mousse
- Put a little water into a saucepan and bring to the boil. Break the chocolate into a bowl and place over the water. Do not let the bowl touch the water. Add 2 tblsp milk, keep warming the chocolate until it melts and beat until smooth.
- Now beat in the egg yolks.
- Wait until the chocolate is cool and gently fold in the whisked egg whites.
- When the roulade is cool, place a piece of greaseproof paper on the worktop and dust with icing sugar.
- Now tip the roulade onto the sugared paper, and remove the lining paper on the bottom.
- While the chocolate mousse is still soft, spread onto the cake and top with the cream.
- Now firmly grasp the long edge of the greaseproof paper and tip the
roulade over, starting a Swiss roll shape. Using the paper to help you,
continue to roll the roulade, forming it with the paper when you need
to. It will probably split, but that’s fine, it adds to its charm. - When you serve it, dust the whole thing with icing sugar.
Notes
Glad you like it, but it is Delia Smith’s name for her recipe. It’s a fantastic pudding!
Lesley, I LOVE your name for this, “Chocolate Squidgy Log” rather than chocolate roulade. Chocolate squidgy log… hehehehe LOL
I’m sorry the instructions aren’t clear. At the beginning of the recipe it says to Pre-heat oven to 180C/150 fan, Gas Mark 3
I’ve looked everywhere and cannot find an oven temperature. I guess it should be 160 degrees C in a fan oven?
Yes, it’s done the next day. DP had a big lump for his breakfast the next day!
Leave it in the fridge, because of the cream, and give it a good dusting of icing sugar just before serving (it all soaks in after a while)
Hi Lesley, this looks fab, a perfect pud to share with friends. Do you think that it could be made the day before without suffering any “soggy bottom” issues? I always like to do stuff ahead of time when I have people round to eat.
Thanks