Magical Squidgy Chocolate Log Recipe That Melts Hearts

Crafting a squidgy chocolate log can turn an ordinary afternoon into a delightful culinary adventure.

Sweet aromas will soon fill your kitchen with warmth and excitement.

Chocolate lovers understand the magic of creating decadent desserts that spark joy.

Soft and velvety textures promise a mouthwatering experience for anyone who appreciates rich, indulgent treats.

Layers of delicate chocolate sponge and creamy filling combine to create a dessert that feels like a luxurious embrace.

Pastry skills matter less than passion when preparing this irresistible treat.

Each slice promises pure bliss that will make you the star of any gathering.

Why Everyone Loves Delia Smith Squidgy Chocolate Log

• Craft Chocolatey Masterpiece: Create a showstopping dessert that looks professionally made, even for baking beginners who want to impress family and friends.
• Minimal Ingredient Magic: Requires basic pantry staples like eggs, chocolate, and sugar, making this recipe accessible without complicated or expensive shopping trips.
• Texture Sensation: Delivers an incredibly moist, soft chocolate cake with a rich, velvety texture that melts in your mouth, promising a decadent chocolate experience.
• Versatile Celebration Treat: Perfect for special occasions like birthdays, holiday gatherings, or as an elegant dessert that elevates any meal's finale with its sophisticated rolled design.

What You Need for Delia Smith Squidgy Chocolate Log

• Chocolate: High-quality dark chocolate that provides rich and intense flavor to the cake.
• Eggs: Fresh eggs that serve as the primary structure and volume for the log cake.
• Sugar: Granulated sugar that adds sweetness and helps create a light, airy texture.
• Cocoa Powder: Rich cocoa powder that enhances the deep chocolate flavor of the cake.

• Water: Used to help melt the chocolate smoothly and create a consistent mixture.
• Parchment Paper: Non-stick surface that helps in rolling and handling the delicate cake.

• Icing Sugar: Powdered sugar used for dusting and creating a delicate, sweet finish on the log cake.

How to Make Delia Smith Squidgy Chocolate Log Easily

Step 1: Prepare Baking Workspace

Warm up your oven to 180°C (350°F). Grab a Swiss roll tin measuring 29x18cm and generously grease it. Line the tin with parchment paper to ensure easy cake removal.

Step 2: Create Chocolate Base

Melt chocolate gently with water using a double boiler method. Allow the melted chocolate to cool down to room temperature.

Step 3: Blend Chocolate Mixture

• Chocolate mixture
• Egg yolks

Stir egg yolks into the cooled chocolate, creating a smooth, rich blend.

Step 4: Whip Egg Whites

Whisk egg whites until they form stiff, glossy peaks. Carefully fold these whites into the chocolate mixture, maintaining their delicate volume.

Step 5: Prepare Cocoa Batter

• Sugar
• Egg yolks
• Cocoa powder

Vigorously whisk egg yolks with sugar until the mixture becomes thick and pale. Gently fold in cocoa powder to create a luscious batter.

Step 6: Incorporate Egg Whites

Whip additional egg whites to soft, billowy peaks. Fold these whites delicately into the cocoa mixture, keeping the batter light and airy.

Step 7: Bake the Cake

Pour the prepared batter into the prepared tin. Bake for 20 minutes until the cake is set but still soft. Allow the cake to cool completely in the tin.

Step 8: Prepare for Rolling

Carefully turn the cake out onto a parchment paper dusted with powdered sugar. This prevents sticking and adds a touch of sweetness.

Step 9: Add Filling and Roll

Spread your chosen filling evenly across the cake’s surface. Gently roll the cake, using the parchment paper to help create a smooth, tight log.

Step 10: Chill and Serve

Refrigerate the rolled cake for at least an hour to help it set. Slice and serve chilled for a decadent dessert experience.

Pro Tips for Delia Smith Squidgy Chocolate Log

• Master Chocolate Melting: Use a double boiler or heat-proof bowl over simmering water to gently melt chocolate, preventing burning and ensuring smooth texture.
• Perfect Egg Technique: Separate eggs carefully, ensuring no yolk in whites for successful meringue-like texture and optimal volume when whisking.
• Folding with Care: Use a gentle, sweeping motion when incorporating egg whites to maintain air bubbles, creating a light and airy chocolate log.
• Precise Temperature Control: Allow cake to cool completely in the tin to prevent cracking and ensure easy removal when rolling.
• Sugar Dusting Trick: Use powdered sugar generously on parchment paper to prevent sticking and create a beautiful finishing touch when rolling the log.

Different Takes on Delia Smith Squidgy Chocolate Log

• Gluten-Free Chocolate Log: Replace wheat-based cocoa with gluten-free cocoa powder and ensure all ingredients are certified gluten-free for celiac or gluten-sensitive individuals.
• Vegan Chocolate Roll: Substitute eggs with aquafaba or flax eggs, use dairy-free dark chocolate, and create a plant-based cream filling using coconut whipped cream or vegan buttercream.
• Low-Sugar Chocolate Log: Use sugar alternatives like stevia or monk fruit sweetener, incorporate sugar-free dark chocolate, and reduce overall sugar content for diabetic-friendly option.
• Nut-Enhanced Chocolate Roll: Add ground almonds or hazelnut meal to the batter, include chopped nuts in the filling, and sprinkle crushed nuts on top for extra texture and flavor complexity.

What Goes Best with Delia Smith Squidgy Chocolate Log

• Pair Creamy Dessert Wine: Select a rich, sweet port or Madeira to complement the intense chocolate flavor, creating a luxurious dessert experience that highlights the log's deep cocoa notes.
• Enhance with Raspberry Coulis: Drizzle tangy raspberry sauce around the chocolate log to cut through the richness and provide a bright, fruity contrast that elevates the dessert's complexity.
• Match with Vanilla Gelato: Serve a scoop of smooth, creamy vanilla gelato alongside the chocolate log, offering a cool, delicate counterpoint to the dense, rich chocolate cake.
• Boost with Espresso: Serve a small shot of strong espresso to intensify the chocolate's depth and provide a classic Italian-style finish that cleanses the palate.

How to Store Delia Smith Squidgy Chocolate Log

• Store the chocolate log wrapped tightly in plastic wrap or aluminum foil for up to 3 days in the refrigerator. Keep away from strong-smelling foods to prevent flavor absorption.
• Slice the log into portions, wrap each individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month for best quality and texture.
• Remove frozen cake from freezer and let it defrost slowly in the refrigerator overnight. This prevents moisture loss and maintains the cake's soft texture.
• Warm individual slices in the microwave for 10-15 seconds on low power, or let sit at room temperature for 15-20 minutes before serving to restore its original softness.

FAQ Guide for Delia Smith Squidgy Chocolate Log

• Is this recipe gluten-free?

No, the recipe uses standard ingredients that typically contain gluten. You would need to substitute cocoa and other ingredients with certified gluten-free alternatives to make it safe for gluten-sensitive individuals.

• Can I use a different type of chocolate?

Yes, you can use dark, milk, or semi-sweet chocolate depending on your preference. Just ensure the chocolate melts smoothly and has good quality for the best flavor.

• How difficult is this recipe for beginners?

This recipe requires intermediate baking skills. The technique of separating eggs, whisking to different peak stages, and rolling a delicate cake can be challenging for novice bakers.

• What makes the texture unique?

The multiple egg white whisking stages create a light, airy, and squidgy texture. Folding egg whites carefully helps maintain the cake’s soft, delicate structure.

Squidgy Chocolate Log Recipe

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4.8 from 24 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Chocolate lovers will swoon over this squidgy chocolate log, a dreamy dessert that blends rich cocoa with silky texture. Creamy ganache and delicate sponge create a luxurious treat perfect for special occasions or indulgent moments you’ll savor completely.

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Ingredients

Scale 1x2x3x

Main Chocolate Ingredients:

• 225 grams (8 ounces) dark chocolate
• 50 grams (1.75 ounces) cocoa powder, sifted

Eggs and Sugar:

• 8 large eggs, separated
• 150 grams (5.3 ounces) caster sugar

Cream and Liquid:

• 250 milliliters (8.5 fluid ounces) double cream, softly whipped
• 2 tablespoons water

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Instructions

1. Heat oven to 180°C and prepare a 29x18cm Swiss roll tin with grease and parchment paper.
2. Create a chocolate mixture by gently melting chocolate with water using a double boiler method, then allow to cool slightly.
3. Incorporate egg yolks into the cooled chocolate mixture, blending smoothly.
4. Whip egg whites until forming stiff, glossy peaks, then delicately fold into the chocolate mixture.
5. Vigorously whisk egg yolks with sugar until the mixture becomes thick and pale, creating a creamy consistency.
6. Sift cocoa powder into the egg yolk mixture, folding gently to maintain air and volume.
7. Whip remaining egg whites to soft, billowy peaks and carefully fold into the cocoa mixture, preserving the light texture.
8. Transfer the batter evenly into the prepared tin, ensuring smooth surface.
9. Bake for 20 minutes until the cake springs back when lightly touched, then remove and cool completely in the tin.
10. Gently turn out the cake onto parchment paper lightly dusted with powdered sugar.
11. Spread prepared filling across the cake’s surface, leaving a small border around edges.
12. Roll the cake carefully and tightly, using the parchment paper as a guide.
13. Refrigerate the log for at least an hour to set before slicing and serving.

Notes

• Prevent cake cracking by rolling the cake while still warm, using a clean kitchen towel dusted with powdered sugar.
• For a gluten-free version, ensure all ingredients are certified gluten-free and check cocoa powder’s manufacturing process.
• Control egg white volume by using room temperature eggs and a clean, grease-free whisk for maximum volume during whisking.
• Create lighter texture by folding egg whites gently using a figure-eight motion to maintain air bubbles and prevent deflation.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 386
• Sugar: 19 g
• Sodium: 70 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Protein: 7 g
• Cholesterol: 150 mg