Delia Smith Chocolate Yule Log Recipe

Name: Delia Smith Chocolate Yule Log
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 Yule Log
Cuisine: British
Ingredients: 6 large eggs, separated; 150g caster sugar; 50g cocoa powder, sifted; 225g dark chocolate (Bournville recommended); 2 tablespoons water; 2 large eggs, separated (for filling); 250ml double cream, softly whipped

Delve into the world of festive desserts with the Delia Smith Squidgy Chocolate Log, a delectable treat that promises to be a showstopper at any holiday gathering. This recipe, originating from the renowned British cook Delia Smith, combines the rich, indulgent flavors of dark chocolate with the airy lightness of whipped cream, all rolled into a classic Yule log that's as delicious to eat as it is beautiful to behold.

Delia Smith Squidgy Chocolate Log: A Brief Overview

The Squidgy Chocolate Log by Delia Smith is not just any dessert; it's a rich, moist, and fudgy delight, perfect for those who adore the combination of chocolate and cream. Its "Squidgy" nature refers to its wonderfully soft and moist texture, making it a favorite for its melt-in-the-mouth experience.

Ingredients for the Squidgy Chocolate Log

Cake

Eggs: 6 large, separated
Caster Sugar: 150g
Cocoa Powder: 50g, sifted

Filling

Dark Chocolate: 225g (Bournville recommended)
Water: 2 tablespoons
Eggs: 2 large, separated
Double Cream: 250ml, softly whipped

Preparation Instructions

Oven Preparation: Preheat your oven to 180°C and get your Swiss roll tin ready by greasing and lining it with parchment paper.
Chocolate Melting: Gently melt the dark chocolate over simmering water, then let it cool.
Egg Mixture: Whip the egg yolks and blend them into the cooled chocolate. In a separate bowl, whisk the egg whites to stiff peaks and fold them into the chocolate mixture to create a fluffy, airy batter.
Baking: Pour this batter into your prepared tin and bake for around 20 minutes. Once baked, allow it to cool before rolling with the whipped cream and chocolate filling.

Recipe Tips and Tricks

Use eggs at room temperature for a better volume when whisking.
Fold egg whites gently to keep the mixture light and airy.
Sift cocoa powder to avoid any lumps in your batter.
Opt for high-quality dark chocolate for a deeper, richer flavor.
Chill the log before slicing to ensure clean cuts.

Serving Suggestions

This Squidgy Chocolate Log is best served with a dollop of whipped cream, a sprinkle of cocoa powder, or alongside fresh berries for an added touch of elegance and freshness.

Storage and Reheating

For storage, wrap the log tightly in cling film and keep it in the fridge for up to 3 days. If you wish to freeze it, wrap in both foil and cling film, and it can last up to a month. To reheat, gently warm slices in the microwave or oven, ensuring not to dry out the cake.

Nutritional Information

Each serving packs approximately 350 calories, with 25 grams of fat, 20 grams of sugar, and 5 grams of protein.

FAQs

Preventing Stickiness: Dust parchment paper with cocoa powder to prevent the cake from sticking when rolling.
Checking Doneness: The cake is ready when it springs back upon a gentle press.
Whipped Topping vs. Double Cream: Whipped topping can be substituted for double cream if desired.
Cracking Prevention: Roll the cake while it's still warm to avoid cracks.
Enhancing Flavor with Coffee: Adding a bit of coffee can intensify the chocolate flavor in the cake.

For those looking to explore more of Delia Smith's culinary creations, her cookbooks, such as "Delia Smith’s Winter Collection" and "Delia's How to Cheat at Cooking," are treasure troves of delicious recipes.