Chocolate Log (gluten free)

Chocolate log
Chocolate log

From: Delia Smith's Complete Illustrated Cookery Course (Squidgy Chocolate Log, page 486)

Note: this recipe really needs a mixer, making it is hard work without one.

Serves 8.


For the cake:

For the filling:

For decoration:


  1. Pre-heat the oven to 180 C.
  2. Line a swiss roll tray (~30 x 18 cm x 2 cm) with greaseproof paper.
  3. Begin by making the filling as follows...
  4. Put the chocolate with the water in a small bowl and melt it in the microwave by giving it 1 minute bursts at half power; mix until smooth.
  5. Beat the egg yolks, then add them to the chocolate and mix well.
  6. Beat the egg whites until they are stiff and fold them into the mixture.
  7. Place in the fridge to cool for an hour.
  8. While the mixture is cooling, make the cake as follows...
  9. Whisk the egg yolks until they start to thicken.
  10. Add the caster sugar and continue to beat until the whole mixture begins to thicken.
  11. Mix in the cocoa powder.
  12. Separately, beat the egg whites in a clean bowl (any grease or even a small amount of yolk will prevent the white fluffiness developing) until they form white peaks.
  13. Carefully fold the egg whites into the rest of the mixture; you want to retain the bubbliness of the egg whites to make a mousse.
  14. Pour this mixture into the prepared tin and bake for 20 to 25 minutes, until springy and puffy.
  15. Remove the cake from the oven and leave it to cool completely.
  16. Turn the cake over onto a sheet of greaseproof paper that has been dusted liberally with icing sugar.
  17. Carefully remove the greaseproof paper from the bottom of the cake (which is now on top).
  18. Spread the chocolate mousse filling over the cake.
  19. Whip the cream well and spread that over the chocolate mousse layer.
  20. Carefully roll the cake up, using the greaseproof paper for support as you do so.

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