Chocolate Log

Chocolate Log
This chocolate log is a chocolate roulade covered in a chocolate fudge. It makes a fantastic dessert to put on a dinner table around Christmas.
  Serves:  12       Print   FavoriteLoading Add to My Favourites
For the sponge
  • 6 eggs, separated into whites and yolks
  • 150 g (5 oz) caster sugar
  • 50 g (2 oz) cocoa powder
For the chocolate fudge
  • 250 g (8 oz) dark chocolate
  • 200 g (7 oz) butter
  • 50 g (2 oz) brown sugar
  • 2 tbsp milk
  • ½ tsp vanilla essence
For the filling
  • 300 ml (10 fl oz) double cream
  • Icing (powdered) sugar
  1. Make the sponge: Put the egg yolks in a bowl and beat for 1-2 minutes until they start to thicken.
  2. Add in the sugar and beat until the mixture becomes pale and leaves trails. This should take around 5 minutes or so. Sift in the cocoa powder and mix thoroughly.
  3. Place the egg whites in a clean bowl. Using a clean whisk beat the whites until they start to form soft peaks. This can take 8-10 minutes of beating.
  4. Using a metal spoon or spatula fold the egg whites into the chocolate mixture. Use a chopping action for the mixing.
  5. Line a baking tray or Swiss Roll tin (about 35cm x 25 cm or 13″ x 9″) with baking paper. Pour in the sponge mix and even it out with a spatula or spoon. Bake in the oven at 180°C for 20 minutes.
  6. Remove the tray from the oven. The sponge should be slightly springy to the touch and may make a tiny crunching noise when you press it. Cover the cake with a damp teatowel and allow it to go cold.
  7. Prepare the fudge: Melt the butter gently in a pan. Add the chocolate and stir until all the chocolate is dissolved.
  8. Add the sugar and stir to dissolve. Finally, add the milk and vanilla essence and stir to a smooth sauce.
  9. Pour the sauce into a bowl and place in the ‘fridge for at least an hour to cool and become all fudgey.
  10. Prepare the filling: Beat the double cream in a bowl until it becomes stiff (about 5 minutes).
  11. Sprinkle some icing sugar onto a large sheet of baking paper. Turn the sponge out onto the paper and carefully remove the paper from the back of the sponge.
  12. Spread a thin layer of fudge onto the sponge, then spread the cream onto the sponge.
  13. Starting from the short end, use the baking paper to help you roll the sponge into a log. Roll it reasonably tightly. Make sure you don’t roll the paper into the sponge! The sponge may crack while you are rollling it – it doesn’t matter – but with care and patience you should get a perfect roll.
  14. Trim the ends of the roll with a sharp knife and eat them. Yum. Put the roll onto your serving plate, brush off any excess icing sugar and dollop the fudge onto the roll. Smooth with a damp finger.
  15. Use a fork to make some wavy bark lines and rings on the ends of the log. Clean up any excess fudge from the plate. Sprinkle on some icing sugar and place the log in the ‘fridge for a few hours to set.
  16. Before serving, sprinkle on another dusting of icing sugar.
Titli's Tips
The key ingredients for the success of this recipe are Care and Patience. Allow yourself an entire day to make this so that you are not in a rush.

While the fudge is cooling in the ‘fridge it’s a good idea to remove it every 15 minutes and give it a whisk to prevent it from separating.

You can experiment with the fillings a little. Instead of spreading a thin layer of fudge you could spread some raspberry or black cherry jam on the sponge. Liven up the filling by adding some orange zest to the whipped cream. Or instead of cream you could use a whipped cream cheese with berries folded into it.


Nutrition Facts
Amount Per Serving       % Daily Value
Calories 400 20%
Calories from Fat 253
Total Fat 28.2g 43%
Saturated Fat 16.7g 83%
Unsaturated Fat 9.5g
Amount Per Serving       % Daily Value
Total Carbohydrate 32.2g 10%
Dietary Fibre 2.7g 10%
Sugars 26.9g
Protein 5.3g 10%
Cholesterol 148.1mgs 49%
Percent Daily Values based on a 2,000 calorie diet.