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Delia Smith Chocolate Log Recipe

Delia Smith Chocolate Log Recipe

Delia Smith’s chocolate log recipe is a classic Christmas bûche de Noël, with a light chocolate sponge, whipped cream filling and glossy ganache bark.
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Prep Time 40 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 52 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British, French
Calories: 345
Ingredients Method Notes

Ingredients
  

  • Sponge:
  • 4 large eggs at room temperature
  • 100 g caster sugar plus extra for rolling
  • 75 g plain flour
  • 25 g cocoa powder
  • A pinch of salt
  • Filling:
  • 200 ml double cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • Chocolate Ganache:
  • 150 g dark chocolate finely chopped
  • 150 ml double cream
  • 25 g unsalted butter
  • To Finish:
  • Icing sugar for dusting
  • Holly or rosemary sprigs for decoration optional, not for eating

Method
 

  1. Preheat oven to 200°C (180°C fan / Gas 6). Line a Swiss roll tin.
  2. Whisk eggs, sugar and salt for 5–7 minutes until thick, pale and ribboning.
  3. Sift in flour and cocoa and fold in gently.
  4. Pour into the tin and bake for 10–12 minutes until springy.
  5. Turn out onto a sugared tea towel, peel off the parchment and roll up while hot. Cool rolled.
  6. Whip the cream with icing sugar and vanilla.
  7. Unroll the sponge, spread with cream, and roll back up.
  8. Pour hot cream over the chocolate, stir until smooth, add butter and cool until spreadable.
  9. Cut a diagonal slice for a branch, then cover the log with ganache and drag a fork along it for bark.
  10. Dust with icing sugar and chill for at least 1 hour before slicing.

Notes

Roll the sponge while it is still hot to prevent cracking.
Whisk the eggs and sugar for the full time, as this sponge has no raising agent.
Fold in the flour gently with a metal spoon.
Let the ganache thicken before spreading so it holds the bark pattern.
Freeze un-iced for up to 1 month.