Delia Smith Squidgy Chocolate Log is a rich dessert made with eggs, caster sugar, cocoa powder, dark chocolate, water, and double cream. It takes 1 hour to prepare and serves 8.
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💗 Why This Recipe Is A Crowd-pleaser
- Decadent. Rich dark chocolate and creamy filling.
- Easy. Simple ingredients and a straightforward method
- Impressive. Elegant log shape for special occasions.
- Delicious. An indulgent treat for chocolate lovers.
❓ What Is Delia Smith’s Squidgy Chocolate Log Recipe?
Delia Smith Squidgy Chocolate Log is a moist, fudgy dessert made with eggs, sugar, cocoa powder, dark chocolate, and double cream. Its name, “Squidgy,” reflects its soft, yielding texture.
📜 Delia Smith Squidgy Chocolate Log Ingredients
Cake
- 6 large eggs, separated
- 150g caster sugar
- 50g cocoa powder, sifted
Filling
- 225g dark chocolate (I use Bournville)
- 2 tbsp. water
- 2 large eggs, separated
- 250ml double cream, softly whipped
👩🍳 Instructions For Delia Smith Squidgy Chocolate Log
- Preheat the oven to 180°C. Grease and line a 29cm x 18cm x 2.5cm Swiss roll tin with parchment.
- Start by melting dark chocolate in a bowl over simmering water, then let it cool.
- Beat the egg yolks, then mix them into the cooled chocolate. Whisk egg whites until stiff peaks form, and fold into the chocolate mixture.
- In another bowl, whisk egg yolks with sugar, add cocoa powder, and mix until smooth. In a separate bowl, whisk egg whites to soft peaks and fold gently into the cocoa mixture.
- Pour the batter into the prepared tin and bake for about 20 minutes until puffy and springy. Let it cool in the tin.
- Once cooled, turn the cake onto parchment dusted with icing sugar. Spread the chocolate filling and whipped cream over the cake.
- Roll the cake either with the shortest end or the longest end nearest you, depending on your preference.
💭 Recipe Tips
- Use room-temperature eggs for better volume when whisking.
- Be gentle when folding the egg whites into the chocolate mixture to maintain airiness.
- Ensure the cocoa powder is sifted to avoid lumps in the cake batter.
- Use high-quality dark chocolate for a rich, intense flavor.
- Chill the log thoroughly before slicing for clean, neat servings.
🍒 What To Serve With Squidgy Chocolate Log?
Serve Delia Smith Squidgy Chocolate Log with a dollop of whipped cream, a dusting of cocoa powder, and fresh berries on the side for a delightful and indulgent dessert experience.
🎚 How To Store Squidgy Chocolate Log?
- In The Fridge. To store the Traditional Delia Smith Squidgy Chocolate Log, wrap it tightly in cling film and refrigerate for up to 3 days.
- In The Freezer. To freeze, wrap it in a layer of foil and then cling film, and freeze for up to 1 month.
🥵 How To Reheat Squidgy Chocolate Log?
- In The Microwave. Place a slice on a microwave-safe plate and heat for 10–15 seconds, checking for desired warmth.
- In The Oven. Wrap in foil and warm at 300°F for 5-7 minutes, ensuring it doesn’t dry out.
- The Steamer. Wrap in a damp cloth, and steam for 5-8 mins, maintaining moisture.
FAQs
How Can I Ensure The Cake Doesn’t Stick To The Parchment Paper When Rolling?
To prevent the cake from sticking to the parchment paper when rolling, dust the paper with cocoa powder instead of flour.
How Do I Know If The Cake Is Done Baking?
You can tell if the cake is baking by gently pressing the surface; it should spring back.
Can I Use Whipped Topping Instead Of Double Cream For The Filling?
Whipped topping can be used as a substitute for double cream in the filling.
How Do You Prevent The Cake From Cracking When Rolling It?
To prevent the cake from cracking when rolling, slightly underbake it and roll it while warm.
Can I Add Coffee To Enhance The Chocolate Flavor In The Cake?
Yes, adding coffee can enhance the chocolate flavor of the cake.
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Nutrition Facts
Amount Per Serving
- Calories: 350 calories
- Fat: 25 grams
- Saturated Fat: 15 grams
- Cholesterol: 150 milligrams
- Carbohydrates: 25 grams
- Sugar: 20 grams
- Protein: 5 grams
- Fiber: 2 grams
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
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- The Delia Collection: Baking
Delia Smith Squidgy Chocolate Log
Description
Delia Smith Squidgy Chocolate Log is a rich dessert made with eggs, caster sugar, cocoa powder, dark chocolate, water, and double cream. It takes 1 hour to prepare and serves 8.
Ingredients
Cake
Filling
Instructions
- Preheat the oven to 180°C. Grease and line a 29cm x 18cm x 2.5cm Swiss roll tin with parchment.
- Start by melting dark chocolate in a bowl over simmering water, then let it cool.
- Beat the egg yolks, then mix them into the cooled chocolate. Whisk egg whites until stiff peaks form, and fold into the chocolate mixture.
- In another bowl, whisk egg yolks with sugar, add cocoa powder, and mix until smooth. In a separate bowl, whisk egg whites to soft peaks and fold gently into the cocoa mixture.
- Pour the batter into the prepared tin and bake for about 20 minutes, until puffy and springy. Let it cool in the tin.
- Once cooled, turn the cake onto parchment dusted with icing sugar. Spread the chocolate filling and whipped cream over the cake.
- Roll the cake either with the shortest end or the longest end nearest you, depending on your preference.
Notes
- Use room-temperature eggs for better volume when whisking.
- Be gentle when folding the egg whites into the chocolate mixture to maintain airiness.
- Ensure the cocoa powder is sifted to avoid lumps in the cake batter.
- Use high-quality dark chocolate for a rich, intense flavor.
- Chill the log thoroughly before slicing for clean, neat servings.