Squidgy Chocolate Log
Ingredients
For the cake:
6 large eggs, separated
150g Caster sugar
50g cocoa poweder
For the filling
225g dark chocolate (70-75% cocoa solids, broken into pieces
2 large eggs, separated
225ml double cream
Icing sugar
The filling
Break the chocolate in pieces into a bowl and add 100ml warm water. Place the basin over a saucepan of barely simmering water and wait for the chocolate to melt.
When melted, remove from the heat and beat with a wooden spoon until smooth.
Beat in the egg yolks then add them to the chocolate mixture and beat them in again.
Allow to cool, whilst whisking the egg whites till stiff.
Fold them into the chocolate mixture. Cover the bowl and chill in the refrigerator for about an hour.
The cake
Place the egg yolks in a bowl and whisk until they start to thicken, add the caster sugar and continue to whisk until the mixture thickens slightly, but not too thick.
Sift the cocoa powder into the egg yolk mixture and whisk them together.
Using a clean whisk and bowl, whisk the egg whites to the soft peak stage. Cut and fold the egg whites into the chocolate mixture – gently and thoroughly – then pour the mixture into the prepared tin.
The presentation
Bake the cake on the centre shelf for 20-25 minutes until springy and puffy. When the cake is cooked, remove it from the oven but leave it in the cake tin to cool (it will shrink quite a bit as it cools but don't worry, that's normal).
Then when the cake is quite cold, turn it out on to an oblong of baking parchment which has been liberally dusted with icing sugar.
Peel away the cake tin lining paper from the bottom of the cake (which is now facing upwards), then spread the chocolate mousse filling over the cake. Next whip the cream softly and spread it over the chocolate filling.
With the shortest end nearest you, roll the cake away from you, using the parchment to help you to make a log shape.
For the cake:
6 large eggs, separated
150g Caster sugar
50g cocoa poweder
For the filling
225g dark chocolate (70-75% cocoa solids, broken into pieces
2 large eggs, separated
225ml double cream
Icing sugar
The filling
Break the chocolate in pieces into a bowl and add 100ml warm water. Place the basin over a saucepan of barely simmering water and wait for the chocolate to melt.
When melted, remove from the heat and beat with a wooden spoon until smooth.
Beat in the egg yolks then add them to the chocolate mixture and beat them in again.
Allow to cool, whilst whisking the egg whites till stiff.
Fold them into the chocolate mixture. Cover the bowl and chill in the refrigerator for about an hour.
The cake
Place the egg yolks in a bowl and whisk until they start to thicken, add the caster sugar and continue to whisk until the mixture thickens slightly, but not too thick.
Sift the cocoa powder into the egg yolk mixture and whisk them together.
Using a clean whisk and bowl, whisk the egg whites to the soft peak stage. Cut and fold the egg whites into the chocolate mixture – gently and thoroughly – then pour the mixture into the prepared tin.
The presentation
Bake the cake on the centre shelf for 20-25 minutes until springy and puffy. When the cake is cooked, remove it from the oven but leave it in the cake tin to cool (it will shrink quite a bit as it cools but don't worry, that's normal).
Then when the cake is quite cold, turn it out on to an oblong of baking parchment which has been liberally dusted with icing sugar.
Peel away the cake tin lining paper from the bottom of the cake (which is now facing upwards), then spread the chocolate mousse filling over the cake. Next whip the cream softly and spread it over the chocolate filling.
With the shortest end nearest you, roll the cake away from you, using the parchment to help you to make a log shape.