Chocolate & cranberry log

Chocolate & cranberry log

Try this festive treat, it looks impressive but is a doddle to make

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Total time

Ready in 1 hour

Method

  1. Heat the oven to 190C/fan 170C/gas 5. Line a 30x40cm swiss roll tin with baking parchment, butter and dust with cocoa.
  2. Sift the flour, baking powder and cocoa into a bowl. Beat the eggs and caster sugar with an electric mixer until thick, pale and trebled in volume, about 8 minutes. Fold in the flour mix with a large metal spoon - the less air you squash the better, so do this carefully but quickly. Pour into the tin, tipping the tin as your pour so the batter is even. Bake for 10-15 minutes or until firm to the touch.
  3. Cool the sponge for 2 minutes then turn it out onto a piece of baking parchment dusted with caster sugar. Peel off the lining paper and roll the sponge up using the paper underneath. It may crack a bit but don't worry, you're going to cover it with icing. Cool.
  4. For the filling, put the cranberries and orange juice in a small pan with 2 tbsp sugar and cook gently until the berries soften but still keep their shape. Add more sugar if you need to. Cool. Whisk the double cream until it is stiff.
  5. For the topping, beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.
  6. Gently unroll the sponge and dot the cranberries over then cover with the cream. Spread out gently. Reroll the roulade as tightly as you can, using the paper to help you, without squashing out the filling.
  7. Spread the topping over the roulade using a palette knife to give a rough surface and dust with cocoa or icing sugar.

Per serving

791 kcalories, protein 7.3g, carbohydrate 62.1g, fat 57.8 g, saturated fat 32.2g, fibre 1.9g, salt 0.87 g

Recipe from olive magazine, December 2008.

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Latest comments and suggestions

  • Binder photo craig

    18 December 2008

    craig commented on this recipe

    can u freeze it ????

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  • Binder photo cathgoodwin

    18 December 2008

    cathgoodwin commented on this recipe

    I doubt it since it has fresh cream in it.

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  • Binder photo kittybaker

    18 December 2008

    kittybaker commented on this recipe

    Of course you can freeze it ... have you never bought a frozen dessert with fresh cream in then cathgoodwin ? You should NOT RE-FREEZE once it has thawed, but you can always cut into slices BEFORE freezing if you only want one or two portions at a time ..

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  • Binder photo Vivo

    27 December 2008

    Vivo rated and commented on this recipe

    4 stars

    The cake was easy and delicious. I couldnt get fresh cranberries so just did the filling without it. I found there was far too much topping though, there was enough for two cakes. It is obviously a cake to be eaten in a day or so because of the cream and this needs to be taken into consideration as I ended up having to throw some of it out. Opps. Yum though.

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  • Binder photo pansipotter

    07 January 2009

    pansipotter rated and commented on this recipe

    5 stars

    A superb recipe - have made with and without the cranberries but you need the cranberries to reduce the sweetness. Now on the list of definite Christmas recipes. Everyone loved it

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  • Binder photo mydemart

    14 January 2009

    mydemart commented on this recipe

    Yes, easy to make, I used dried cranberries. I also found that there was far too much topping and have lots left over, which I used as a topping for a chocolate traybake, so it didn't get wasted. I found it took me longer that 1 hour, I would allow at least 1 and half hours. Everyone loved the cake and thought it was delicious. We had this after we had eaten our Christmas dinner, it made a nice change from Christmas pudding!

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  • Binder photo mydemart

    14 January 2009

    mydemart rated this recipe

    5 stars

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  • Binder photo craig.skelton2007

    01 February 2009

    craig.skelton2007 commented on this recipe

    i used blackberries instead of cranberries and it worked just as well

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  • Binder photo janet

    24 July 2009

    janet rated and commented on this recipe

    5 stars

    This is a fantastic recipe and i have made it so many times. Every time we go around to our neighbours for a BBQ she always ask can I make this as a dessert. I do have to use frozen cranberries but it comes out beautifully, I cant get fresh ones here in Australia!! They only got Roquefort cheese here a few years ago,hard to believe!

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  • Binder photo Pamela

    14 November 2009

    Pamela commented on this recipe

    I make a similar recipe, using plain chocolate(70% cocoa solids) instead of cocoa powder. I usually fill with cream and dried cranberries which have first been soaked in brandy or kirsch. Can I freeze it or will it spoil the dried cranberries. How would be the best way to thaw it. I plan to make a couple for Xmas Day

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  • Binder photo Belx

    08 January 2010

    Belx rated this recipe

    4 stars

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  • Binder photo KIRSTENSMITH

    03 February 2010

    KIRSTENSMITH rated this recipe

    4 stars

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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 jencat

    23 December 2011

    jencat rated and commented on this recipe

    4 stars

    This cake is actually quite difficult to make. Although i've only ever made a sponge before. The topping is very very chocolatey and seems a bit wet but we'll see what happens when it dries more. Looks Good so far though!

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  • Binder photo Trisha

    25 December 2011

    Trisha commented on this recipe

    Well isn't Kittybaker a patronising know-it-all She must know so much about cooking she should have her own TV show.

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  • Binder photo CBishop98

    04 December 2012

    CBishop98 commented on this recipe

    about to make it :) any tips?

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  • Binder photo Julie Bahrain

    03 January 2013

    Julie Bahrain rated and commented on this recipe

    5 stars

    Made without the butter icing topping, tasted bit like a Black Forest gateau :-)

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Total time

Ready in 1 hour

Ingredients

  • 50g cocoa powder , plus extra for the tin
  • 75g self-raising flour , plus extra for dusting
  • 1 tsp baking powder
  • 5 large eggs
  • 100g caster sugar , plus extra for dusting

FILLING

TOPPING

  • 300g butter
  • 100g icing sugar plus a little more for dusting
  • 400g dark chocolate , melted
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Per serving

791 kcalories, protein 7.3g, carbohydrate 62.1g, fat 57.8 g, saturated fat 32.2g, fibre 1.9g, salt 0.87 g

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