Chocolate & clementine log

Chocolate & clementine log

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(6 ratings)

Prep: 1 hr, 15 mins Cook: 30 mins


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: per serving

  • kcal875
  • fat58g
  • saturates32g
  • carbs84g
  • sugars82g
  • fibre2g
  • protein11g
  • salt0.27g
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    For the sponge

    • 200g bar dark chocolate (a standard supermarket own brand is fine)
    • 7 eggs, separated



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g soft light brown sugar
    • 3 tbsp cocoa, plus extra for dusting
    • zest and juice 1 clementine



      The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

    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



      The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

    To decorate and assemble

    • 100g caster sugar, plus a little extra
    • 1 clementine



      The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

    • silver balls and white stars, if you like


    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.

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    Comments, questions and tips

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    30th Dec, 2012
    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!
    8th Dec, 2012
    I have made this twice. It is delicious... It was a hit with all my family. Perfect for an alternative to Christmas pud
    7th Nov, 2012
    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.
    3rd Apr, 2012
    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.
    28th Dec, 2010
    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
    27th Dec, 2010
    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!
    26th Dec, 2010
    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!
    23rd Dec, 2010
    I have a friend who has to have a Gluten Free diet, as this has no flour would it be suitable?
    22nd Dec, 2010
    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
    16th Dec, 2010
    Double cream is 48% butterfat, but heavy cream or whipping cream should be fine.


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