An outstanding chocolate roulade

Jan 15, 2015 | 6 comments

Archives

An outstanding chocolate roulade

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

Feeling very pleased with myself today. Not only did I get up to the gym and did a really good session, but I’ve done a fasting day of the 5:2 diet as well, and actually done it properly.

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

However, 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

whisked egg whites

Whisk the egg whites in a very clean and dry bowl until they reach the soft peak stage.

image

In a separate bowl, whisk the egg yolks and sugar until thick. Sift in the cocoa and gently stir in the whisked egg whites.

uncooked chocolate mixture in a baking tin

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.

the cooked chocolate roulade

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.

image

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.

image

While the chocolate mousse is still soft, spread onto the cake and top with the cream.

image
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

lemon cheesecake

 

 

Muscovado and mixed fruit pudding, with double cream, 32p

 

 

 

Faggots & Gravy
image

Chocolate Roulade

No ratings yet
Prep Time: 20 mins
Cook Time: 25 mins
Assembly: 15 mins
Total Time: 1 hr
Course:
Dessert
,
Pudding
Cuisine:
English
Gluten Free
,
Vegetarian
Servings: 10 people
Cost per portion 35p
Calories: 311kcal
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
If you enjoyed this recipe, would you please consider leaving a review? It would really help

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

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
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

Nutrition

Nutrition Facts
Chocolate Roulade
Amount per Serving
Calories
311
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
162
mg
54
%
Sodium
 
63
mg
3
%
Potassium
 
207
mg
6
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
27
g
30
%
Protein
 
7
g
14
%
Vitamin A
 
521
IU
10
%
Vitamin C
 
1
mg
1
%
Calcium
 
46
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

6 Comments

6 Comments

  1. Thrifty Lesley

    Glad you like it, but it is Delia Smith’s name for her recipe. It’s a fantastic pudding!

  2. New England Flybaby

    Lesley, I LOVE your name for this, “Chocolate Squidgy Log” rather than chocolate roulade. Chocolate squidgy log… hehehehe LOL

  3. Thrifty Lesley

    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

  4. Esther peacock

    I’ve looked everywhere and cannot find an oven temperature. I guess it should be 160 degrees C in a fan oven?

  5. Lesley

    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)

  6. Kerry

    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

Submit a Comment

Your email address will not be published.

Recipe Rating




Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you!

I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community.