Sweet Memories: A Guide to Making Delia Smith’s Signature Squidgy Chocolate Log

Recreating this Squidgy Chocolate Log brings back the best kind of memories. It’s all about the joy I felt as a kid, waiting to lick the bowl while my mom made it for dinner parties. This isn’t just any chocolate cake. It’s a rich, flourless roll filled with creamy chocolate mousse and whipped cream. Every bite takes me back to those days, eager for leftovers after the guests had gone. Sharing this recipe is like sharing a piece of my childhood. It’s simple, sweet, and full of love.

How To Make Delia Smith Squidgy Chocolate Log Recipe Overview

This Squidgy Chocolate Log is an elegant, flourless chocolate roulade, filled with a rich chocolate mousse and softly whipped cream. It’s a no-flour wonder, making it incredibly light yet indulgent, perfect for ending a dinner party on a high note or celebrating special occasions. The recipe takes about 20 minutes to prepare and 25 minutes to cook, with additional time for cooling and setting, so plan ahead. This adjusted recipe serves about 10-12 people, making it ideal for gatherings. The process involves making a cocoa-rich egg-based cake, then rolling it around a filling of luscious chocolate mousse and whipped cream, creating a log that’s as delightful to eat as it is to present.

Ingredients

Cake

• Eggs (8 large, separated): The backbone of our cake, providing structure and airiness. Yolks add richness, while whites give it lift.
• Caster Sugar (200g): Fine sugar that dissolves easily, sweetening the cake evenly without weighing it down.
• Cocoa Powder (65g, sifted): For that deep, chocolatey essence. Sifting prevents clumps for a smoother batter.

Filling

• Dark Chocolate (300g): The star of the show. I choose a quality dark chocolate for its robust flavor that stands up against the sweetness.
• Water (3 tbsp): Just a touch to help melt the chocolate smoothly without seizing.
• Eggs (3 large, separated): Again, yolks for richness and whites for fluffiness, crucial for a light yet indulgent mousse.
• Double Cream (330ml, softly whipped): Adds a luxurious creaminess to the filling, lightened up by whipping to soft peaks.

Instructions

1. Preheat the Oven & Prepare the Pan: Begin by heating your oven to 180°C (350°F, gas mark 4). Line a 30x20cm (approximately 12×8 inch) baking tray with parchment paper.
2. Make the Cake Batter: In a large bowl, whisk the 8 egg yolks with the caster sugar until thick and creamy. Fold in the sifted cocoa powder gently. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cocoa mixture in two batches, maintaining as much air as possible.
3. Bake the Cake: Spread the batter evenly onto the prepared baking tray. Bake for 20-25 minutes, or until the cake is firm and springs back when touched lightly. Remove from the oven and cool in the tray for a few minutes, then invert onto a clean kitchen towel. Peel off the parchment paper gently, roll the cake with the towel from the short end, and let it cool completely.
4. Prepare the Filling: Melt the chocolate with water over a double boiler or in the microwave, stirring until smooth. Cool slightly, then stir in the 3 egg yolks. Whip the egg whites to stiff peaks in another bowl and fold them into the chocolate mixture. In a separate bowl, whip the double cream to soft peaks, then fold it into the chocolate mixture until well combined.
5. Assemble the Log: Unroll the cooled cake gently, spread the chocolate filling evenly over the surface, leaving a small margin at the edges. Roll the cake back into a log, using the towel to help shape it. Chill in the refrigerator until set, preferably for a few hours.
6. Serve: To serve, transfer the log to a serving platter and dust with additional cocoa powder or decorate as desired.

Nutritional Value

This dessert is rich in calories, fats, and sugars, making it a treat to enjoy on special occasions. Each serving provides approximately:

Calories: 450-500

Fat: 30g

Saturated Fat: 18g

Carbohydrates: 45g

Sugars: 35g

Protein: 8g

Sodium: 95mg

Also Read: Delia Smith Cheesecake No-Bake Recipe

Recipe Tips

Room Temperature Ingredients: Ensure your eggs are at room temperature before starting. This helps them whisk to a greater volume, which is crucial for the airy texture of the cake.

Gentle Folding: When combining your egg whites with the cocoa mixture, fold gently. Use a spatula and make wide, sweeping motions to keep as much air in the batter as possible. This is key for a light, fluffy cake.

Roll While Warm: After baking, roll the cake while it’s still warm and pliable. This reduces the chance of cracking. You can use a clean kitchen towel to help with the rolling. Let it cool in this rolled shape to set its form.

Melting Chocolate Properly: When melting the chocolate for the filling, use a double boiler or microwave in short bursts, stirring frequently. This prevents the chocolate from burning and ensures a smooth texture for your filling.

Chill Before Serving: Once assembled, chill the log in the fridge for at least a few hours or overnight. This sets the filling and makes the log easier to slice. A chilled log also enhances the flavors and textures, making each slice perfectly indulgent.

FAQs

Can I use milk chocolate instead of dark chocolate for the filling?

While dark chocolate provides a rich, intense flavor that balances the sweetness of the cake and filling, you can use milk chocolate if you prefer a sweeter, milder taste. Keep in mind that milk chocolate will make the dessert sweeter and less intensely chocolatey.

What’s the best way to whip the cream to the right consistency?

For the best results, start with cold cream and a chilled bowl. Whip the cream using an electric mixer on medium speed until it begins to thicken, then increase the speed to high until soft peaks form. Be careful not to overwhip, as the cream can become grainy and butter-like.

How can I make the chocolate log dairy-free?

To make this recipe dairy-free, you can substitute the double cream with a dairy-free whipping cream alternative. Look for coconut cream or a plant-based whipping cream that can hold up well when whipped. For the chocolate, ensure it’s dairy-free as well.

Is there a way to add a crunch or texture to the filling?

Absolutely! For an added texture, consider folding in finely chopped nuts, such as toasted hazelnuts or almonds, into the chocolate filling before spreading it on the cake. This will add a delightful crunch and a nutty flavor that complements the chocolate perfectly.

How do I ensure my chocolate log doesn’t stick to the serving platter?

Before transferring the log to the serving platter, consider placing a piece of parchment paper or a silicone baking mat under it. This will prevent the log from sticking to the platter and make it easier to move or serve. You can also lightly dust the platter with cocoa powder or powdered sugar to create a non-stick surface.

Conclusion

Creating this Squidgy Chocolate Log not only brings back cherished memories but also allows me to share a piece of my heritage with friends and family. It’s a testament to the timeless appeal of chocolate and the joy of making something truly special from simple ingredients. Whether you’re celebrating a milestone or just in need of a chocolate fix, this recipe promises to deliver a slice of happiness. Enjoy the process and the delicious outcome!