The ultimate makeover: Chocolate log

The ultimate makeover: Chocolate log

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(10 ratings)

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Cooking time

Prep: 35 mins Cook: 15 mins Plus cooling

Skill level

Moderately easy

Servings

Serves 10

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
271
protein
8g
carbs
33g
fat
13g
saturates
7g
fibre
1g
sugar
22g
salt
0.29g

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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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.

Recipe from Good Food magazine, January 2010

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Comments

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naomi98's picture
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Fantastic Recipe- I made this today with 3/4 of the recipe to make it a bit smaller. I made this in a 19cm by 28cm tin. It rolled perfectly and didn't crack at all I must admit Sainsburys don't stock mascarpone light so I substituted it for 150ml of extra thick cream which set firm in the middle and topped with my own chocolate topping. even though the ingredients I added defeats the object it still doesn't matter as what I did made the serving 320 calories per my 7th of log serving meaning it still by far less calories than other yule logs on here. Definitely will make again with Christmas coming very soon!

andreeanitu's picture
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i really liked this cake because it was really easy to make, the preparation took only 15-20 minutes.it tasted really nice.i used cream cheese instead of quark and 100g of chocolate instead of 50g.

mother_ship's picture
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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.

household's picture
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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.

melanieday's picture
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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.

melanieday's picture
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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.

melanieday's picture
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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.

rossann's picture
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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!

onlyme's picture
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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.

mangion's picture
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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

alicia-foodoholic's picture

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

alicia-foodoholic's picture

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 :)

esslyn's picture

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

deamagnusson's picture

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.

annagrima's picture

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.

cassis's picture

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

mangion's picture
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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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