Delia Smith Squidgy Chocolate Log

Delia Smith’s Squidgy Chocolate Log is made with eggs, caster sugar, cocoa powder, dark chocolate, golden caster sugar, no-soak prunes, Armagnac, and crème fraiche. This delicious Squidgy Chocolate Log recipe creates a delectable dessert that takes about 3 hours and 40 minutes to prepare and can serve up to 8 people.

Delia Smith Squidgy Chocolate Log Ingredients

For the cake:

• 6 large eggs, separated
• 5 oz (150g) caster sugar
• 2 oz (50g) cocoa powder
• Icing sugar (for dusting)

For the chocolate mousse:

• 3½ oz (100g) dark chocolate (73% cocoa solids), broken into pieces
• 2 small eggs, separated
• 1 oz (25g) golden caster sugar

For the prune filling:

• 8 oz (225g) no-soak prunes
• 4 fl oz (100ml) Armagnac
• ¼ pint (150ml) crème fraiche

How To Make Delia Smith Squidgy Chocolate Log

1. Soak Prunes: Soak prunes in Armagnac for at least 2-3 hours or overnight. Press prunes down into the liquor, cover, and leave until needed.
2. Make Chocolate Mousse: Melt chocolate with 4 fl oz (120ml) warm water over a saucepan of simmering water. Stir until smooth, then let cool slightly. Stir in egg yolks. Whisk egg whites to soft peaks, gradually adding sugar. Fold egg whites into the chocolate mixture. Refrigerate, covered, for at least 1 hour.
3. Prepare Cake: Preheat oven to gas mark 4, 350°F (180°C). Whisk egg yolks until thick, add the caster sugar and cocoa powder. Beat egg whites to soft peaks and fold into chocolate mixture. Pour into a prepared tin and bake for 20-25 minutes until springy. Cool in the tin, then turn out onto icing sugar-dusted greaseproof paper. Peel off the lining paper.
4. Assemble: Spread chocolate mousse over the cake with a palette knife. Blend soaked prunes with crème fraiche until textured, then spread over mousse. Roll the cake into a log shape using the greaseproof paper to help. Cracks are okay for authenticity. Store covered in the fridge.

Recipe Tips

• Melt Chocolate Well: Make sure the chocolate is fully melted and smooth before mixing it with the egg yolks to avoid lumps.
• Cool Chocolate Before Mixing: Let the melted chocolate cool a bit before folding in the egg whites to prevent them from cooking.
• Fold Gently: When mixing the egg whites into the chocolate, fold gently to keep the mousse light and fluffy.
• Dust Paper Well: Dust the greaseproof paper with plenty of icing sugar to stop the cake from sticking and make rolling easier.

What To Serve With Squidgy Chocolate Log?

This rich Squidgy Chocolate Log pairs well with fresh berries, a dollop of whipped cream, vanilla ice cream, or a dusting of cocoa powder. It can also be served alongside a cup of coffee, a glass of dessert wine, or a drizzle of chocolate sauce for a delicious treat.

How To Store Leftovers Squidgy Chocolate Log?

• Refrigerate: Let the leftover Squidgy Chocolate Log cool to room temperature. Cover it with plastic wrap and store it in the fridge for up to 3 days.
• Freeze: Wrap the log tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw it in the fridge for several hours before serving.

Delia Smith Squidgy Chocolate Log Nutrition Facts

Serving Size: 1 slice (of 8 servings)

• Calories: 362
• Total Fat: 20 g
• Saturated Fat: 11 g
• Cholesterol: 139 mg
• Sodium: 10 mg
• Potassium: 274 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 3 g
• Sugars: 27 g
• Protein: 6 g

Try More Delia Smith Recipes:

• Delia Smith Meringue Pavlova
• Delia Smith Cauliflower Soup
• Delia Smith Lemon Curd
• Delia Smith Fish Pie With Egg