Chocolate & clementine log

Chocolate & clementine log

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(6 ratings)

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Cooking time

Prep: 1 hr, 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 8 - 10

This fudgy, fruity alternative to a classic Christmas pudding can be prepared on Christmas Eve to save time on the big day

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
875
protein
11g
carbs
84g
fat
58g
saturates
32g
fibre
2g
sugar
82g
salt
0.27g

Ingredients

For the sponge

  • 200g bar dark chocolate (a standard supermarket own brand is fine)
  • 7 eggs, separated
  • 200g soft light brown sugar
  • 3 tbsp cocoa, plus extra for dusting
  • zest and juice 1 clementine

For the frosting

  • 200g bar dark chocolate
  • 200ml double cream
  • 2 tbsp icing sugar

For the clementine cream

  • 200ml double cream
  • 200ml crème fraîche
  • 2 tbsp icing sugar
  • zest 3 clementines, plus juice 1

To decorate and assemble

  • 100g caster sugar, plus a little extra
  • 1 clementine
  • silver balls and white stars, if you like

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Method

  1. Heat oven to 180C/160C fan/gas 4. Line a roughly 37 x 25cm tin with baking parchment. Melt the chocolate over a pan of barely simmering water. Set aside to cool while you get everything else ready. Whisk the yolks and brown sugar until pale and thick enough to hold a trail. Whisk in the cocoa, chocolate, clementine zest and juice. Whisk whites until stiff, whisk a third into chocolate mixture, then fold in the rest. Transfer to tin, gently spread to corners and bake for 16 mins until firm to touch.
  2. Meanwhile, dust a large sheet of baking parchment with a little cocoa. When the cake is done, turn it out onto the parchment. Don’t remove the paper stuck to the bottom of the cake – just roll the cake up with the paper inside from one of its longer sides. Leave to cool. This can be made a day ahead: wrap it in cling film or keep in an airtight container once cool.
  3. For the frosting, melt the chocolate, cream and icing sugar together in a bowl over a pan of barely simmering water. Cool and chill until spreadable. Or chill for up to 24 hrs, then leave at room temp until spreadable again.
  4. For the clementine cream, whisk the cream, crème fraîche, icing sugar, clementine zest and juice until thick. Chill for up to 24 hrs.
  5. To make the decoration, melt the caster sugar with 100ml water in a small pan and gently bubble. Peel the zest from the clementine with a vegetable peeler. Thinly shred into strips, then drop into the bubbling syrup. Simmer for 2 mins, then turn off and leave for another 2 mins. Scatter a little extra sugar onto a plate. Lift out the shreds with a slotted spoon and toss in the sugar. Set aside to dry.
  6. To assemble, gently unroll the sponge and peel off the paper. Squeeze over juice from final peeled clementine. Thinly spread with a tiny bit of the chocolate frosting, then spread with half to two-thirds of the clementine cream. Carefully roll back up and trim each end. Transfer to a serving plate and cover with the rest of the chocolate frosting, using a round-bladed knife to stripe the surface. Scatter with the sugared clementine peel and silver balls and/or stars, if you like. Serve with remaining clementine cream.

Recipe from Good Food magazine, January 2011

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Comments

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mariannew's picture
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Ours broke too- maybe it's because it is rolled and unrolled. Next time we will omit the pre-rolling. I say next time because it was otherwise delicious!

jenna79's picture

I have made this twice. It is delicious... It was a hit with all my family. Perfect for an alternative to Christmas pud

wright1987's picture
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I made this today for my Husband's birthday. It went down an absolute storm with everyone! Mine cracked too, but again I covered it with the icing so you couldn't see. So moist, so fruity and not sweet or sickly. Will definitely make again.

orange_blossom's picture

Completely superb! I do not have a sweet tooth and this was my first Yule log but I can not resist this! My frosting was slightly runnier then anticipated but then I realised I hadn't included all the dark chocolate (oops) was still very rich and the Clementine flavour worked wonderfully with the dark chocolate. The whole family couldn't get enough.

eleanormayo's picture
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Deliciously fudgey, but like the other comments - mine cracked when I rolled it, luckily the icing covered those and it wasn't noticed when eaten. A great festive pud.

gemmabrennan's picture
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This was lovely but did crack after I had re-rolled it with the icing and cream in but I just covered the cracks with icing and it looked fine. The difficulty was finding a big enough board/plate to present it on but I used a huge chopping board - easily fed 9 with leftovers. I also put cointreau in the cream and icing - yum!

emmagotz's picture
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The cake broke when I came to unroll it. The chocolate frosting wouldn't soften after chilling, so put it in microwave for a 30 sec's and it congealed - still tried to 'consruct' it using a loaf tin - but over all a disaster - each part tasted nice on it's own, so if you are able to make a success of it, I'm sure it will taste great!

ybiggins's picture

I have a friend who has to have a Gluten Free diet, as this has no flour would it be suitable?

foody2010's picture
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I have made this log twice in 4 days, once for my family pre christmas gathering and today for my office cake day. On both occasions it went down a storm. I sprinkled some edible glitter over the top just to make it extra special.

MaxxyysMum's picture

Double cream is 48% butterfat, but heavy cream or whipping cream should be fine.

barbidoll's picture

I live in Canada and was wondering when you refer to double cream what percentage do you mean? Our whipping cream is 35% fat. I can get the creme fraiche at a specialty store and I think also the caster sugar. Would love to surprise the family on Christmas Day with this for the chocolate lovers in the bunch! Sounds Yummy!
cheers
Barbi

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