CHOCOLATE SQUIDGY LOG
A light moist, wicked flour less cake filled with chocolate mouse and whipped cream.
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 C. Oil and line a 29 x 18 x 2.5 cm tin, and lightly oil the baking paper.
- Break the chocolate into pieces in a bowl and add 2 tablespoons water. Place the bowl over a saucepan of simmering water and let the chocolate melt. Remove from the heat and beat with a wooden spoon until smooth.
- Beat the yolks of the 2 eggs on their own, then add and beat into the warm chocolate. Allow to cool for a bit.
- Whisk the 2 egg whites until stiff and fold into the chocolate mixture.
- Cover the bowl and chill in the fridge about an hour.
- Place the 6 egg yolks in a bowl and whisk until they start to thicken. Add the caster sugar and whisk until it thickens slightly - but don't let it get too thick.
- Mix the cocoa powder into the egg yolk mixture.
- In a separate bowl, use a clean whisk to beat the 6 egg whites until they form soft peaks.
- Gently and thoroughly fold the egg whites into the chocolate mixture. Pour the mixture into the prepared tim.
- Bake the cake on the centre shelf for 20 - 25 minutes, until springy and puffy. When the cake is cooked, remove fron the oven and leave it in the cake tin to cool. It will shrink as it cools.
- When the cake is cold, turn it out onto a sheet of baking paper that has been liberally dusted with icing sugar. Peel away the the lining paper from the tin.
- Spread the chocolate filling over the cake.
- Whip the cream softly and spread over the chocolate filling.
- Gently roll the cake up to make a log shape. The cake may crack, but this is normal.
- Keep the cake covered and store in the fridge until ready to slice and serve.
SQUIDGY CHOCOLATE LOG
If you want a dessert to impress, then this recipe is for you. This is a family favourite and is requested for celebrations. The cake has no flour in it, so it's very light, and indulgent with its chocolate mousse and whipped cream filling. The recipe comes from Delia Smith, and I have tweaked it slightly.
Provided by Nic2371
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Line a tin measuring 9"x13" with baking parchment.
- To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
- Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
- Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
- Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
- To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
- Mix in the cocoa powder.
- Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
- Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
- Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
- When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
- Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
- Gently roll up the cake lengthwise, to make a roll.
- Dust with more powdered sugar if needed.
- Note that the cake will crack during rolling but that is normal and looks attractive.
YUMMY CHOCOLATE LOG
A Christmas treat the kids will enjoy helping to make, with an unusual minty filling
Provided by Sara Buenfeld
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
- Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
- Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
- To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
- Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
- Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.
Nutrition Facts : Calories 552 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 54 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
DARK & SQUIDGY CHOCOLATE TORTE
This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too
Provided by Jane Hornby
Categories Dessert, Dinner
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
- Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.
Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium
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