Chocolate & clementine log

Chocolate & clementine log

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(7 ratings)

Prep: 1 hr, 15 mins Cook: 30 mins

Easy

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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Ingredients

    For the sponge

    • 200g bar dark chocolate (a standard supermarket own brand is fine)
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 7 eggs, separated
      Eggs

      Egg

      egg

      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
      Clementines

      Clementine

      kleh-men-tyne

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

    For the frosting

    • 200g bar dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 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
      Clementines

      Clementine

      kleh-men-tyne

      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
      Clementines

      Clementine

      kleh-men-tyne

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

    • silver balls and white stars, if you like

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    MaxxyysMum's picture
    MaxxyysMum
    16th Dec, 2010
    Double cream is 48% butterfat, but heavy cream or whipping cream should be fine.
    barbidoll
    16th Dec, 2010
    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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