Christmas Chocolate Log

By 9th December 2020March 23rd, 2021No Comments

While Christmas Pud may be the obvious way to end a meal, given how rich and indulgent the food enjoyed thus far, this year calls for something lighter. This is exactly that. Still festive in spirit, this offering became such a fan favourite of guests in York that it was renamed ‘Suelade’ (our mum’s name is Sue, it’s a roulade – I know, if you have to explain the gag…..). It’s hugely satisfying to make, and no less so to eat.


Serves 6

  • 5 medium eggs
  • 170g caster sugar
  • 170g good quality dark chocolate
  • 3 tbsp hot water
  • Icing sugar
  • 250ml whipping cream
  • Raspberries

  1. Line and grease a baking tin.
  2. Separate the eggs into 2 large bowls. Add sugar to the yolks and beat until pale.
  3. Break the chocolate into small pieces and melt in a heat-proof bowl over a saucepan of simmering water. When the chocolate has melted, stir in hot water and beat well. Stir chocolate into the yolk mixture and mix thoroughly.
  4. Whisk the egg whites until stiff and fold into the chocolate mixture.
  5. Pour into the tin, spread evenly, and bake for 15-20 minutes at 180C. 
  6. Remove from heat, cover with a sheet of greaseproof paper and a damp cloth, then leave overnight.
  7. The next day, turn the sponge onto a large sheet of greaseproof paper that has been dusted with icing sugar.
  8. Whip the cream, spread over the chocolate and cover with raspberries.
  9. Roll up like a swiss roll, first using the greaseproof paper, and then onto cling film.
  10. Roll tightly with cling film and place in the freezer for 30-60 minutes.
  11. Remove from cling film and place on serving dish. Dust with icing sugar and serve.