Delia Smith’s Christmas Log is made with eggs, golden caster sugar, cocoa powder, dark chocolate, double cream, and sweetened chestnut purée. This delicious Christmas Log recipe creates a tasty dessert that takes about 2 hours and 10 minutes to prepare and can serve up to 6-8 people.
Delia Smith Christmas Log Ingredients
For the Cake:
- 6 eggs, separated
- 150g golden caster sugar (¾ cup)
- 50g cocoa powder, sifted (½ cup)
For the Chocolate Mousse:
- 110g dark chocolate (4 oz) (70-75% cocoa solids), broken into small pieces
- 50ml warm water (3½ tbsp)
- 1 egg, separated
- 10g golden caster sugar (1 tbsp)
- 150ml double cream (⅔ cup)
- 1 x 250g tin crème de marrons (9 oz) (sweetened chestnut purée)
- A little icing sugar, sifted
How To Make Delia Smith Christmas Log
- Prepare the Chocolate Mousse: Place the dark chocolate and warm water in a medium heatproof bowl. Set the bowl over a saucepan of barely simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until the chocolate melts and becomes glossy (5-10 minutes). Remove the bowl from the heat, stir briskly until smooth, and let it cool for a few minutes. Beat in the egg yolk using a wooden spoon.
- Whisk the Egg White: In a clean bowl, whisk the egg white until soft peaks form. Gradually whisk in the golden caster sugar until the mixture is glossy. Stir 1 tablespoon of the egg white into the chocolate mixture, then fold in the rest. Cover the bowl with clingfilm and refrigerate for about 30 minutes to firm up.
- Prepare the Cake: Preheat the oven to 180°C (350°F) / Gas Mark 4. In a large bowl, whisk the egg yolks until they start to thicken. Add the caster sugar and continue whisking until the mixture thickens slightly. Whisk in the cocoa powder. In another clean bowl, whisk the egg whites to soft peaks. Carefully fold the egg whites into the chocolate mixture, one-third at a time. Pour the batter into a prepared tin (30 x 20 x 2.5cm) lined with oiled baking parchment. Bake in the center of the oven for 20-25 minutes until the cake is springy and puffy.
- Assemble the Log: Allow the cake to cool in the tin (it will shrink slightly). Once cooled, turn it out onto a piece of baking parchment dusted with icing sugar. Peel off the lining parchment from the cake. Spread the chilled chocolate mousse over the cake using a palette knife. Mix the chestnut purée with 1 tablespoon of double cream, then spread it over the chocolate mousse. Whip the remaining double cream until it holds its shape, then spread it over the chestnut layer.
- Roll the Cake: With the shortest end of the cake closest to you, roll it away from you, using the parchment to help. Place the roll on the seam to maintain its shape, then wrap it in the parchment and chill in the fridge for at least 1 hour.
- Serve: Before serving, dust the log with icing sugar and decorate with a sprig of holly if desired.
Recipe Tips
- Use room temperature eggs: Ensure your eggs are at room temperature before starting. This helps them whip up better, giving your cake more volume and a lighter texture.
- Don’t overheat the chocolate: When melting the chocolate for the mousse, keep the heat low and stir frequently. Overheating can cause the chocolate to seize, making it grainy and unusable.
- Fold gently: When folding the egg whites into the chocolate mixture, do it gently. Overmixing will knock out the air, resulting in a dense cake.
- Chill the mousse: Allow the chocolate mousse to firm up in the fridge for at least 30 minutes. This makes it easier to spread and helps the log hold its shape when rolled.
- Roll with confidence: When rolling the cake, use the parchment paper to guide you. If the cake cracks, don’t worry— it adds to the rustic look of the Christmas Log.
What To Serve With Christmas Log?
This delicious Christmas Log pairs well with a cup of coffee, hot chocolate, or a glass of dessert wine. It can also be served alongside fresh berries, a light fruit salad, or a dollop of whipped cream for a tasty dessert.
How To Store Leftovers Christmas Log?
- Refrigerate: Let the leftover Christmas Log cool to room temperature before refrigerating. Wrap it in clingfilm or foil, or store it in an airtight container. It will keep well in the fridge for up to 5 days.
- Freeze: After wrapping the Christmas Log tightly in clingfilm or foil, freeze it for up to 1 month. To serve, thaw the log in the fridge for several hours or overnight.
Delia Smith Christmas Log Nutrition Facts
Serving Size: 1 slice (assuming 6 to 8 servings per recipe)
- Calories: 365
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 89mg
- Sodium: 20mg
- Potassium: 300mg
- Total Carbohydrate: 39g
- Dietary Fiber: 3g
- Sugars: 26g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Quiche Lorraine
- Delia Brussel Sprout Soup
- Delia Smith Ginger Biscuits
- Delia Smith Chocolate Mousse
Delia Smith Christmas Log
Description
Delia Smith’s Christmas Log is made with eggs, golden caster sugar, cocoa powder, dark chocolate, double cream, and sweetened chestnut purée. This delicious Christmas Log recipe creates a tasty dessert that takes about 2 hours and 10 minutes to prepare and can serve up to 6-8 people.
Ingredients
For the Cake:
For the Chocolate Mousse:
Instructions
- Prepare the Chocolate Mousse: Place the dark chocolate and warm water in a medium heatproof bowl. Set the bowl over a saucepan of barely simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until the chocolate melts and becomes glossy (5-10 minutes). Remove the bowl from the heat, stir briskly until smooth, and let it cool for a few minutes. Beat in the egg yolk using a wooden spoon.
- Whisk the Egg White: In a clean bowl, whisk the egg white until soft peaks form. Gradually whisk in the golden caster sugar until the mixture is glossy. Stir 1 tablespoon of the egg white into the chocolate mixture, then fold in the rest. Cover the bowl with clingfilm and refrigerate for about 30 minutes to firm up.
- Prepare the Cake: Preheat the oven to 180°C (350°F) / Gas Mark 4. In a large bowl, whisk the egg yolks until they start to thicken. Add the caster sugar and continue whisking until the mixture thickens slightly. Whisk in the cocoa powder. In another clean bowl, whisk the egg whites to soft peaks. Carefully fold the egg whites into the chocolate mixture, one-third at a time. Pour the batter into a prepared tin (30 x 20 x 2.5cm) lined with oiled baking parchment. Bake in the center of the oven for 20-25 minutes until the cake is springy and puffy.
- Assemble the Log: Allow the cake to cool in the tin (it will shrink slightly). Once cooled, turn it out onto a piece of baking parchment dusted with icing sugar. Peel off the lining parchment from the cake. Spread the chilled chocolate mousse over the cake using a palette knife. Mix the chestnut purée with 1 tablespoon of double cream, then spread it over the chocolate mousse. Whip the remaining double cream until it holds its shape, then spread it over the chestnut layer.
- Roll the Cake: With the shortest end of the cake closest to you, roll it away from you, using the parchment to help. Place the roll on the seam to maintain its shape, then wrap it in the parchment and chill in the fridge for at least 1 hour.
- Serve: Before serving, dust the log with icing sugar and decorate with a sprig of holly if desired.
Notes
- Use room temperature eggs: Ensure your eggs are at room temperature before starting. This helps them whip up better, giving your cake more volume and a lighter texture.
- Don’t overheat the chocolate: When melting the chocolate for the mousse, keep the heat low and stir frequently. Overheating can cause the chocolate to seize, making it grainy and unusable.
- Fold gently: When folding the egg whites into the chocolate mixture, do it gently. Overmixing will knock out the air, resulting in a dense cake.
- Chill the mousse: Allow the chocolate mousse to firm up in the fridge for at least 30 minutes. This makes it easier to spread and helps the log hold its shape when rolled.
- Roll with confidence: When rolling the cake, use the parchment paper to guide you. If the cake cracks, don’t worry— it adds to the rustic look of the Christmas Log.
Delia Smith Christmas Log