Saturday 12 January 2013

Chocolate Log

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This Chocolate Log is a perfect and alternative end to any special meal. Or, it could be a treat to just brighten up these dull winter days! Don't be put off if you think it's too hard. A Chocolate Log is made up of three simple things: a chocolate sponge, whipped cream and a chocolate ganache. It is easy to make but looks spectacular!

A Simple List of Ingredients:

1. Eggs

2. Sugar
3. Self-Raising Flour
4. Cocoa Powder
5. Double Cream
6. Dark Chocolate
7. Milk Chocolate
8. Icing Sugar

Bismillah, let's start!

First, preheat your oven to Gas Mark 6.


Prepare a Swiss roll tin by greasing and lining with baking paper. If you don't own one, you can buy it here.

To prepare the chocolate sponge, place 4 eggs into a large bowl.

Add 4 ounces of caster sugar.

Whisk the eggs and sugar until pale and frothy.

Next, add 3 ounces of self-raising flour.

And, 2 ounces of cocoa powder.

Carefully fold in the flour and cocoa powder until just combined.

Pour the mixture into the prepared Swiss roll tin, and spread out into the corners.
Bake in the preheated oven at Gas Mark 6 for 10 minutes, until firm to touch and the sides are shrinking away from the edge of the tin.

Whilst the sponge is baking, prepare the baking paper to roll it in. Place a piece which is bigger than the Swiss roll tin, onto a flat surface and hold it down with something.

Dust the paper generously with icing sugar.

When the sponge is baked, remove from the oven.

Whilst it's still hot, carefully turn the cake upside down onto the icing sugar on the baking paper.

Peel off the baking paper from the bottom of the sponge.

Cut a 1 inch mark along one of the long edges.

Here's a closer look.

Starting with the cut edge, start to tightly roll up the sponge using the paper.

Keep rolling with the paper inside.

Set aside to allow to cool completely.

A closer look at the roll with the paper inside.

To make the chocolate ganache, heat 1/2 pint of double cream in a saucepan, until it's just warmed through. Remove from the heat.

Take 100g dark chocolate and 150g milk chocolate. A mixture of both gives a real chocolate taste and isn't too sweet either.

Add the chocolate to the warmed cream and keep stirring until it's melted.

Let it cool to room temperature and then put in the fridge until firm.

To assemble the Chocolate Log, take 1/2 pint of whipped double cream.

Unroll the cold roll and spread on the whipped cream.

Roll tightly again, this time without the paper.

No paper!

Cover the log with the cooled chocolate ganache, and dust with icing sugar.

Use a fork to make a log texture on top.

Enjoy in moderation.

Full Written Recipe:

Chocolate Log


For the Chocolate Sponge
·     4 Eggs
·     4 ounces Caster Sugar
·     3 ounces Self-Raising Flour
·     2 ounces Cocoa Powder
·     Icing Sugar, for dusting

For the Chocolate Ganache
·     ½ pint Double Cream
·     100 grams Dark Chocolate
·     150 grams Milk Chocolate

For the Filling
·     ½ pint Double Cream


1.     Preheat the oven to Gas Mark 6. Grease and line a Swiss roll tin.

2.     First, make the sponge, by placing the eggs and sugar into a standing mixer. Whisk until pale and frothy.

3.     Then, carefully fold in the flour and cocoa powder. Pour the mixture into the tin and spread into the corners.

4.     Bake in the oven for 10 minutes until the sponge is firm and is shrinking away from the sides.

5.     While the sponge is baking, prepare the baking paper in which to roll it. Place the paper down on the surface, and dust generously with icing sugar.

6.     Once baked, carefully turn the cake upside down onto the baking paper. Peel the cakes baking paper off.

7.     Cut a 1 inch mark along one of the sides. Using this side, begin to roll up the sponge inside the paper. Allow to cool completely.

8.     Meanwhile, make the chocolate ganache. Heat the double cream in a saucepan until its just warmed through. Add the chocolate and mix until its all melted.

9.     For the filling, whip the double cream until it has stiff peaks. Unroll the cold roll and spread on the whipped cream. Roll up again, without the paper, this time.

10.  Cover with the cooled chocolate ganache and dust with icing sugar. Slice and serve!

You May Also Like:

Chocolate Sandwich Cookies

Snickerdoodle Cookies

Keep me in your duas, please,


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