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