This is the definitive Lemon Drizzle cake , and it uses four lemons. From recent experience, I can confirm that rolling them up while they're still warm, as everyone but Delia advocates, does make life a lot easier. Preheat oven to 200°C/400°F/Gas 6. Geraldene uses dark muscovado sugar in her cake recipe, while everyone else plays it safe with plain old caster. Will Christmas markets go ahead this year? Next. Photograph: Felicity Cloake, Poires au chocolat recipe yule log. Method Preheat the oven to 200C/400F/Gas 6. The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too. Then, using an electric hand whisk, whisk the egg yolks until they start to pale and thicken, add the sugar and continue to whisk until the mixture becomes more thickened (do not overdo this or it will go too stiff). Place eggs in the clean bowl of your stand mixer. This is her chocolate log recipe, and this post is my Ode to Delia. Put the egg yolks in a food mixer and whisk for a couple of minutes. How to cook the perfect yule log | Christmas | The Guardian Loosen the edges of the chocolate base all round, turn it out on to the paper and carefully peel off the base paper. This must be the most popular egg-white recipe of all, whipped with fine sugar into tall, stiff shining peaks, then very lightly baked so that the surface is crisp and the centre is soft and chewy. 3. Pour in the cooled chocolate … Using the greaseproof paper as a guide, roll up the roulade from one short end. Photograph: Felicity Cloake, Geraldene Holt recipe yule log. Preheat the oven to 180°C/350°F/gas 4. Put the topping butter into a bowl and beat it until it is light and fluffy. First make the base by separating the eggs – put the whites in a large bowl and the yolks in a smaller bowl. Add 2 tblsp milk, keep warming the chocolate until it melts and beat until smooth. She describes it as "somewhere between a fudgey cake and a mousse" in her Baking Bible, but I'd suggest it's better classed as a big wodge of overindulgence. 6 large eggs, separated150g soft brown sugar50g cocoa powder¼ tsp salt½ tsp cinnamon½ tsp ground nutmeg1 tbsp caster sugar, For the filling:225ml double cream250g chestnut puree1 tbsp brandy (optional), For the icing:285ml double cream150g good quality milk chocolate, broken into pieces100g dark chocolatePinch of sea salt. Perfect for a treat, all rich and dark and, yes, squidgy. Spread the sponge with white chocolate cream. See more ideas about delia smith, recipes, food. Sep 15, 2014 - Explore Susan Williamson Lewis's board "Delia Smith Recipes" on Pinterest. In a clean bowl, whip up the egg whites to soft peaks, then fold them into the rest of the mixture. Whip the cream until peaking, then fold in the melted chocolate. Line a swiss roll tin 33x23x3cm with greaseproof paper. When the chocolate is a thick cream, remove from heat. Now to make an authentic-looking log you need to cut two diagonal pieces off each end; these are to represent branches and should be about 2 inches (5 cm) at their widest part. Method. Break the chocolate into a basin and add 2 tbsp of water. The Great British Bake Off team make a chocolate pastry cream for their filling, which is an interesting idea, although here I have the opposite problem: this is slightly too runny, like a chocolate custard, and I lose much of it when I roll up the cake. Wait until the chocolate is cool and gently fold in the whisked egg whites. Delia’s recipe is a fat-free chocolate cake, layered with chocolate mousse and whipped cream. Squidgy chocolate log from Delia's Complete Cookery Course: The Classic ... by Delia Smith. Perhaps it was my technique, but if you try this one, I'd advise leaving it at room temperature, just in case. Add sugar and whip until fluffy, thick, and very light in color. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. Chocolate Log Topping. Although it works well with the chocolate, coffee, in my opinion, does not shout Christmas, but the buttercream itself is just as good as I remember it. Preheat oven to 200°C/400°F/Gas 6. Nevertheless, it's nice enough, if not quite the airy filling she intended, contrasting pleasingly with the cream. I'm never keen on the slightly treacly bitterness of dark sugar with chocolate, but I do like the idea of a certain toffee sweetness, so, as with my own chocolate cake recipe, I'm going to use soft light brown sugar instead. Neither Annie nor Delia bother with any icing, but the others all use a kind of ganache, made by melting chocolate in warm cream. Add the sugar and continue beating until … Shopping List; Ingredients; Notes (0) Reviews (0) cocoa powder; double cream; caster sugar; eggs; dark chocolate; Where’s the full recipe - why can I only see the ingredients? When the roll is cooked, run a knife around the edges, then shake it out on to the greaseproof paper. Recipe: Chocolate roulade. Uncategorized ; Nov 19. 2174 words.About 11 minutes to read this article. Squidgy Chocoltae Log. However, I do have a great passion for more sophisticated chocolatey chestnut desserts, so here I'm offering a lighter version, which makes an excellent party dessert. It's strikingly rich and buttery, and too much of a contrast with the chocolate filling and icing. You can also watch how to separate eggs and whisk egg whites in our Cookery School Videos on the right. Stir the egg mixture and all the other ingredients into the chocolate. Oct 10, 2013 - Recipe for squidgy chocolate yule log from Delia Smith, perfect for Christmas In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. After that, sprinkle the chopped candied chestnuts all over. Roll up again, and place on the serving plate. Delia Smith's squidgy yule log is a flourless sponge, made in much the same way as Emma's, but without the water or the flour. By Emily Leary.Published Aug 12, 2019 Modified Nov 30, 2020. There was much concern about if the sponge would crack, and all hands on deck to make sure we got a nice swirl. In case you did not know, I do take reader requests, so if you’re stuck for a festive Christmas Eve dessert, I’m sharing my go-to recipe for a classic chocolate yule log … Emma, author of the food blog poires au chocolat, uses a recipe she says she's adapted from a David Lebovitz sponge, which separates the eggs, whisks together the yolks with water and sugar until thick and pale, and then folds in the whipped whites along with flour, cornflour and baking powder. chocolate swiss roll recipe delia smith. In the past, my shop-bought swiss rolls always contained a sickly buttercream of the kind I still have a weakness for, but I'm surprised to discover that only Geraldene Holt suggests using the stuff – but only as an alternative to her preferred coffee cream, and then only if you're giving the cake as a gift. To make the mousse filling; In a bowl, whip the heavy cream until just going stiff. Whip the egg whites until they form a firm snow. This famous French confection turns up in a number of guises, some of which I have a great aversion to, having never liked the sickly sweet butter cream that's often used for the icing. Christmas just ain’t Christmas without a chocolate yule log.Two years ago, I made Nigella Lawson’s Bûche de Noël.That was a huge success, absolutely delicious, but last year I decided to try a different one and made a squidgy chocolate log with this recipe from Delia Smith’s Complete Cookery Course.Again, this recipe is flourless, giving a light sponge. mix the icing sugar and the butter (I find it easier to mix the butter a little first) add the stout, tblspn at a time (if you think it might get too liquidy after the first tblspn then don’t add the other one) add the melted chocolate and mix Geraldene Holt also adds butter, which means her icing sets more solid than the others, but also makes it more prone to seizing up, so I'm keeping it simple. Gently cut and fold the egg whites into the mixture and turn it into the prepared tin or case. 2. Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted. Now, taking the edge of the silicone paper to guide you, roll the base over lengthways into a long roll, keeping it on the edge of the paper; then, transferring it to the plate, pull away the last of the paper. The next thing you need to do is have ready a plate that the whole length of the log will sit comfortably on (an oval meat plate can be used or you could line a small oblong tray with foil). For the sponge, line a 25cm x 30cm baking tray with greaseproof paper. The oven should be pre-heated to 150°C, gas mark 2 but . It is a truth universally accepted that Christmas isn't what it used to be. Spoon one lot of egg white into the chocolate mixture to loosen it, then begin carefully to fold all the chocolate mixture into the egg whites, cutting and folding until they're thoroughly combined. 1. Now you have a log shape, all you require is some Christmas snow. Melt chocolate in a bain marie or in the microwave, leave to cool. Don’t delay making it, and discovering the true joys of Delia! This is another recipe from Delia Smith’s Complete Cookery Course. Delia Smith’s Chocolate Squidgy Log, something I’ve made lots and lots of times. It's delicious though: I end up spooning most of it off the board and into my mouth. When it has melted (5–10 minutes) take it off the heat. When the roll is barely warm, unroll it on a board, remove the paper, and spread with the chestnut cream. Then drizzle a little trickle of melted chocolate up and down the length of the cream, take a fork and, working only lengthways, blend the chocolate lightly into the cream, giving a woody bark-like effect. Sprinkle this with caster sugar. Dust a large piece of baking paper with icing sugar. Roll the cake back up. Not only am I hoping to give most of these logs away, but Delia already uses fresh cream in her filling, so I try the coffee buttercream instead and am very pleased with the result. Preheat the oven to 180C/350F/Gas 4 and lightly grease and line a Swiss roll tin with non-stick baking paper, taking care to push it into the corners. Melt the white chocolate in a pan over simmering water. Preheat the oven to 180C. Always check the publication for a full list of ingredients. This, sadly, knocks out Annie Bell's yule log, which is as rich as Scrooge himself. More effort Well then look no further than Delia Smith's Double Lemon Drizzle Cake recipe, the perfect citrus sweet treat. chocolate and water in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. Dust the roll with cocoa powder. Spread the topping over the rolled-up sponge. Line a tin measuring 9”x13" with baking parchment. It can be made a few days in advance and it freezes well. Pour this into the tin, spread out evenly, and bake for about 30 minutes until cooked and bouncy. Yule log recipes. Chestnuts are a popular addition, particularly in France, and they're also a major ingredient in Annie Bell's version. Whip the cream to soft peaks, and then fold in the chestnut puree (if it isn't already sweetened, you may wish to add a little sugar) and brandy. Make the ganache by heating the cream to a bare simmer, then take off the heat and add the chocolate pieces and salt. Gently melt the chocolate and mix this into the bowl. Do not let the bowl touch the water. I’ve been meaning to make a chocolate roll for a while but the truth is that it scared me. Now firmly grasp the long edge of the greaseproof paper and tip the roulade over, starting a Swiss roll shape. Turn the roulade out onto the paper and peel off … Drag a fork through the icing to create a log texture. A dense, rich chocolate cake is all very well most of the time, but at Christmas, when you're already stuffing your face, something a bit more subtle is required. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. That doesn't necessarily mean things are worse: most of us are comfortable enough to ensure that the feast of the nativity lives up to its name, for a start. Published: 20:22 EST, 2 December 2016 | Updated: 20:53 EST, 2 December 2016 Larousse Gastronomique dates it to the 19th century, when, and presumably not coincidentally, the large open hearths required for the traditional version began to disappear from most homes. See more ideas about recipes, delia smith, food. Put the egg whites into a large clean dry bowl, add a pinch of salt. 6. This is a great pudding, soft sponge, intensely chocolatey mousse and cream. Oh, and she says it is easy to make. This recipe is taken from Delia Smith's Christmas and The Delia Collection: Chocolate Serves 8-10. Poires au chocolat suggests a chestnut cream filling, using mascarpone rather than whipped cream. 4. I think they'd be too rich in a buttercream, however, so I'm going to whip them with fresh cream instead, and add a little brandy too, just because it's Christmas and I can. I made this for my dad once for his birthday and another time for a friend. Sep 15, 2014 - Explore Susan Williamson Lewis's board "Delia Smith Recipes" on Pinterest. Photograph: Felicity Cloake. If the icing is your favourite part of a chocolate log, then give hers a whirl: it's a solid cylinder of chocolate, butter, chestnut puree, sugar and cream. 5. Fold in very carefully, then pour into the tin. Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2021 All Rights Reserved Delia Online, This recipe is taken from Delia Smith's Christmas and The Delia Collection: Chocolate, Christmas: Recipes to freeze for Christmas, Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping, 1 x 8¾ oz (240 g) tin crème de marrons (sweetened chestnut purée), 4 whole candied chestnuts (marrons glacés), roughly chopped, 2 oz (50 g) dark chocolate (75 per cent cocoa solids), 10 fl oz (275ml) double cream less 1 teaspoon (see above), Chestnut Soup with Bacon and Thyme Croutons. put the whites in a large bowl and the yolks in a smaller bowl. Cool for 5 mins. Here, however, I'm going to be sticking with Delia's fluffier number. You will also need a few holly leaves and a Delia Online Swiss-roll tin 12 x 8 inches (20 x 30 cm), greased and lined with a single sheet of baking parchment or liner, so that it comes up 2.5cm above the edge of the tin. Delia Smith, for all the criticism she gets at times, I think, is actually quite a gem. Delia Smith's squidgy yule log is a flourless sponge, made in much the same way as Emma's, but without the water or the flour. Delia’s Chocolate Guiness Cake. Pre-heat the oven to gas mark 4, 350°F (180°C). Felicity's perfect yule log. The yule log – a worthy addition to the British Christmas feast, or a sickly continental import for people incapable of appreciating a good fruit cake? It is, as her name for the dish suggests, rather squidgier than your average swiss roll, so you won't get a perfect round shape – but logs come in all shapes and sizes. Peel off the lining paper, and then, using the tea towel to help, roll it up tightly and leave to cool on the rack. In a medium bowl mix together flour, cocoa powder, and salt. I also like to put fresh holly on the plate. Now for the filling: simply empty the contents of the chestnut purée into a bowl, add 1 tablespoon double cream and mix thoroughly. https://threemanycooks.com/recipes/sweet-treats/chocolate-truffle-torte Share post ; Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal). Line a swiss roll tin 33x23x3cm with greaseproof paper. Then, using a small palette knife, spread the mixture carefully and evenly all over the base. A last word on the logistics of the swiss roll. For the sponge you start by beating six egg yolks until light coloured and thickened. And this chocolate roulade recipe is no exception, although I've added loads of extra tips under the recipe to help make sure your turns out absolutely perfectly. Leave for a minute or so, then stir to a smooth paste, and allow to cool to room temperature. Delia doesn't content herself with fresh whipped cream: she also makes a chocolate mousse to spread on top. It rises magnificently, and is wonderfully light and fluffy, which, on reflection, I decide is what's needed here. Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Tip the tin from side to side to spread the mixture into the corners. For the roulade 150g sugar, Asda 500g/65p, 19p 6 eggs, separated, 15 mixed weight eggs £1.25, 50p 50g cocoa, Asda 250g/£2.28, 46p. Anytime the name’s mentioned, Delia Smith would enter peoples minds. Not an everyday pud – but gorgeous! Melt chocolate in the water using a double boiler. So, they found a recipe (I don’t know where it was from, I’d hazard a guess at Mary Berry or Delia Smith), and the three of us spent the afternoon making the only yule log I can remember making en-famille. Don’t worry if the roulade cracks - that is quite normal and all part of its charm. Chocolate roulade - Yule log recipe An alternative to Christmas cake. DIRECTIONS Line a tin measuring 9”x13" with baking parchment. Delia's Meringues recipe. Grease a 30x20cm swiss roll tin and line the base with greaseproof paper. Remove the tea towel from the roulade. You'll find the sticky chestnut cream will make these two weld on to the rest okay. Heat oven to 190C/170C fan/gas 5. Next whisk the eggs and sugar lightly together – but don’t overdo this. Mix in the melted chocolate. Let it cool completely, then place a sheet of silicone paper (baking parchment), about 1 inch (2.5 cm) larger all round than the Swiss-roll tin, on a work surface and sprinkle it with some icing sugar. Should chocolate at Christmas be confined to the selection box, or can't you get enough of it in the season of self-indulgence? Remove from the heat and beat in the … Now spread the cream evenly all over the log. Not only do chestnuts taste unmistakably of Christmas, but they're a clever nod to the sylvan origins of this particular dessert, and, most importantly, they work brilliantly with chocolate. Place one on one side of the log, cut side to join it, and the other on the other side but this time nearer the top. I do like Geraldene's idea of coating the outside with caster sugar though: it supplies a nice crunch amidst all the squidgy creaminess. Preheat oven to 180°C. This is a yule log to be eaten greedily with spoons for pudding, rather than served in polite slices at the tea table – a proper festive indulgence. Method. The 'branches' need the chocolate swirled round with the fork at the ends, as do the ends of the log. For good measure, I'm adding nutmeg too. Both whisk together eggs with sugar until thick, and then sift in flour, and in Holt's case, cocoa and cinnamon, while the Bake Off recipe folds melted butter into the mixture before baking. Dust with icing sugar for a snowy effect just before serving. Then beat in the … Beat until mixture is stiff and dry looking in ap­pearance. Linda Collister's Great British Bake Off: How to Bake book gives a recipe for a génoise-like swiss roll, not dissimilar to that in Geraldene Holt's trusty Cakes. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. The minute I taste it, I'm completely sold. Place the egg whites in a large bowl and whisk until stiff but not dry. This needs overnight chilling. Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. For this you need to melt the chocolate in a bowl over some hot water, then beat the rest of the 10 fl oz (275 ml) cream till it's spreadable – be careful not to overbeat. Beat until mixture is stiff and dry looking in ap­pearance. Delia Smith says this is the best chocolate dessert she's eaten in years. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Add chocolate to egg yolk mixture. The sponge is light, but strangely damp: I wonder if I should have left it in the oven slightly longer, but this does at least ensure the cake doesn't dry out before the last crumb is devoured. Green ad links may earn me a small fee at no extra cost to you. 4oz/110g chocolate; Method. I can grudgingly concede the idea of using a plain vanilla cake to represent the middle of the log is a clever one visually – after all, logs are sort of beige inside – but I don't like it in practice. Keep any leftovers in the fridge for up to three days. Beat the eggs, both sugars and the coffee mix together in a large mixing bowl with an electric whisk for about 8 mins or until the mixture is thick and airy like meringue and holds a trail when you lift up the beaters. The yule log – worthy addition to the British Christmas feast, or sickly continental import for people incapable of appreciating the subtler pleasures of a good fruit cake? Using a clean whisk and bowl, beat the egg whites to the soft peak stage. Photograph: Felicity Cloake, Delia Smith recipe yule log. https://www.deliaonline.com/recipes/books/the-delia-collection-chocolate The tradition has mostly been replaced by the eating of a log-shaped cake so last Christmas I wanted to do something new and present our families with their very own Yuletide log. Place eggs in the clean bowl of your stand mixer. Spread with the ganache, and, as it cools, use the tines of a fork to create a bark effect – you can add more ganache for a thicker coating once the first layer has cooled if you like. I did it! Oct 10, 2013 - Recipe for squidgy chocolate yule log from Delia Smith, perfect for Christmas Photograph: Felicity Cloake, Great British Bake Off recipe yule log. Next level yule log. You can buy liquid glucose at a chemist. By Delia Smith. Ingredients. Milk chocolate gives it a more universal appeal. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. 11 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Whether you call it a yule log, chocolate roulade or Bûche de Noël, this decadent showstopper is sure to be a hit at Christmas. Break the chocolate into a bowl and place over the water. I’m happy I’m Lucy, and I’m especially happy that Delia makes such gorgeous food. Preheat the oven to 200C/400F/Gas 6. I also like to put fresh holly on the cake itself and then refrigerating it, and it four... All rich and dark and, yes, Squidgy brandied Christmas cake alternative! Gorgeous food, sift together the cooca powder and seasoning, then shake it out on to greaseproof... The corners base all round, turn it into the prepared tin or case small! 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