The ultimate makeover: Chocolate log

The ultimate makeover: Chocolate log

The lighter version of this much-loved festive treat keeps all of the chocolatey richness

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 15 mins

plus cooling
Freezable

Method

  1. Heat oven to 190C/170C fan/gas 5. Lightly oil and line a 23 x 32cm Swiss roll tin with baking paper. Mix the coffee with 1 tbsp warm water. 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.
  2. Sift the flour and cocoa powder over the fluffy egg mix, then fold in very gently using a large metal spoon. Pour the mixture evenly into the lined tin and carefully tip it so it spreads evenly without being deflated. Use a knife if necessary to very gently tease it into the corners. Bake for 12-15 mins or until the cake feels spongy but firm when touched.
  3. Lay a sheet of baking paper on the work surface and sprinkle with a little caster sugar. Tip the tin upside-down onto the paper and let the cake fall out. Carefully peel off the paper. Roll up the cake lengthways from one of the short ends with the help of the paper, rolling it inside so the cake doesn't stick. Cool. The cake becomes even more moist if left overnight wrapped up, then iced the next day.
  4. For the chocolate icing, put the chopped chocolate in a medium bowl. Heat a small pan of water (one-third full) until boiling, remove it from the heat, then sit the bowl of chocolate over the top. Leave for a few mins off the heat until melted. Remove the bowl from the pan, then leave the chocolate until it is cool to the touch. Beat the mascarpone and quark together, then sift and stir in the icing sugar and cocoa powder. Stir in the cooled melted chocolate (keeping a couple of tsp back for drizzling), then the coffee mixed with the vanilla extract.
  5. Carefully unroll the cake, don't worry if it cracks a bit, and discard the paper. Spread half the icing over the unrolled cake, then re-roll it, finishing with the join underneath. Place the cake on a serving plate. Swirl the rest of the icing all over the cake to cover it, then drizzle over the reserved melted chocolate. Decorate with a sprig of holly.

271 kcalories, protein 8.0g, carbohydrate 33.0g, fat 13.0 g, saturated fat 7.0g, fibre 1.0g, sugar 22.0g, salt 0.29 g

Recipe from Good Food magazine, January 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Margaret Mangion

    10 December 2009

    Margaret Mangion commented on this recipe

    Hi everyone, this looks like a great recipe but I'm based in malta and have never seen Quark at the supermarket! Any ideas for substitutes? Many thanks and Merry Christmas to all.

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  • Binder photo Cassis

    10 December 2009

    Cassis commented on this recipe

    according to Delia Smith website, quark is a soft white cheese made with skimmed milk, how about a low fat cream cheese.

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  • Binder photo anna

    10 December 2009

    anna commented on this recipe

    Hi Margaret,according to GOOGLE, QUARK is a soft German cheese ideal for a low carb lifestyle and healthy living. Found in Dr Johanna Budwigs diet. Good luck and Merry Christmas to all.

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  • Binder photo Dea

    10 December 2009

    Dea commented on this recipe

    I live in Holland and we eat a lot of Quark (or Kwark) here. It is somewhere between a light cream cheese and a thick creamy yougurt. I would personally use a thick yougurt as a substitute. I hope this helps.

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  • Binder photo Esslyn

    11 December 2009

    Esslyn commented on this recipe

    I don't have a Swiss roll tin - got any suggestions on how to work around this? Thanks folks.

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  • Binder photo Ali

    11 December 2009

    Ali commented on this recipe

    Hi all, well I am going to try this tomorrow, I hope its nice and chocolately, as I want to have it with custard at xmas, as with a big dinner a light dessert would be nice! So I will let you no how it goes :)

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  • Binder photo Ali

    12 December 2009

    Ali commented on this recipe

    Hi, well it broke when I rolled it. The sponge is to dry and the icing,is not chocolatey, its definetly light, but it is not that creamy chocolatey texture/ flavour! So no this will not be used for christmasX

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  • Binder photo Margaret Mangion

    13 December 2009

    Margaret Mangion commented on this recipe

    Many thanks for the answers. In fact I Googled Quark and found cream cheese to be a substitue. I used Philadelphia and it worked out beautifully. so easy to make and so impressive at table :) thanks

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  • Binder photo Margaret Mangion

    13 December 2009

    Margaret Mangion rated this recipe

    4 stars

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  • Binder photo Mildred

    14 December 2009

    Mildred rated and commented on this recipe

    1 stars

    Not a hit in this house! The cake was OK but the filling/icing was very heavy on the tum and quite bitter with an odd taste. Served it with whipped cream sweetened with icing sugar to make it a bit tastier but this totally defeated the healthier aspect of the recipe! Will not make again.

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  • Binder photo Anne

    18 December 2009

    Anne rated and commented on this recipe

    3 stars

    Not as good as the traditional version - but OK. Think I'd rather have the calorie hit to get the full experience. Was nice and moist after leaving overnight but broke up a bit when un-rolled - managed to stick back together again though. Family seemed to think ok - some had seconds!

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  • Binder photo Melanie Day

    22 December 2009

    Melanie Day rated and commented on this recipe

    3 stars

    The sponge was lovely and light and rolled easily. I left it overnight before adding the icing. The icing had the taste of a low fat topping but the coffee taste added a bit of depth to it, - Would prefer a full chocoalte topping next time. The assembly and making of the chocolate log was easy and I will make again.

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  • Binder photo Melanie Day

    22 December 2009

    Melanie Day commented on this recipe

    The sponge was lovely and light and rolled easily. I left it overnight before adding the icing. The icing had the taste of a low fat topping but the coffee taste added a bit of depth to it, - Would prefer a full chocoalte topping next time. The assembly and making of the chocolate log was easy and I will make again.

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  • Binder photo Melanie Day

    22 December 2009

    Melanie Day commented on this recipe

    The sponge was lovely and light and rolled easily. I left it overnight before adding the icing. The icing had the taste of a low fat topping but the coffee taste added a bit of depth to it, - Would prefer a full chocoalte topping next time. The assembly and making of the chocolate log was easy and I will make again.

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  • Binder photo carotenuto

    25 December 2009

    carotenuto rated this recipe

    5 stars

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  • Binder photo Mrs Beeton jnr

    23 January 2010

    Mrs Beeton jnr rated this recipe

    1 stars

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  • Binder photo Victoria

    24 January 2010

    Victoria rated this recipe

    4 stars

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  • Binder photo Mrs Beeton jnr

    01 June 2010

    Mrs Beeton jnr commented on this recipe

    I agree with Julie, above. It was dry with a horrible taste, and fiddly to make. Would rather have a smaller portion of a 'proper' choc log.

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  • Binder photo rkedgley

    11 December 2010

    rkedgley commented on this recipe

    I've made a yule log to a different recipe and have covered it in chocolate ganache. It's on my blog along with many other recipes - http://studentchef-beyondbakedbeans.blogspot.com/

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  • Binder photo mother*ship

    27 December 2010

    mother*ship rated and commented on this recipe

    3 stars

    I used Camp coffee essence in the sponge and Kaluha in the icing instead of the instant coffee and both helped to add a touch of sweetness and depth of flavour. My sponge split when I unrolled it but by the time the log was all covered in icing you couldn't tell. The icing is slightly sharp because of the cheeses used (which I think is what some of the other posters object to) but I think it actually adds to it by stopping it being too sickly.

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 15 mins

plus cooling
Freezable

Ingredients

FOR THE CAKE

  • 1 tsp instant coffee granules
  • 4 eggs , at room temperature
  • 85g golden caster sugar , plus extra for rolling
  • 50g light muscovado sugar
  • 120g self-raising flour
  • 2 tbsp cocoa powder

FOR THE CHOCOLATE ICING

  • 50g plain chocolate , 70% cocoa solids or more, very finely chopped
  • 250g mascarpone light
  • 140g Quark
  • 50g icing sugar
  • 1 ½ tbsp cocoa powder
  • 1 tsp instant coffee granules
  • ½ tsp vanilla extract

FOR THE DECORATION

  • holly sprigs
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271 kcalories, protein 8.0g, carbohydrate 33.0g, fat 13.0 g, saturated fat 7.0g, fibre 1.0g, sugar 22.0g, salt 0.29 g

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