Name: Chocolate & clementine log
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 10
Cuisine: British
Ingredients: 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; 200g bar dark chocolate; 200ml double cream; 2 tbsp icing sugar; 200ml double cream; 200ml crème fraîche; 2 tbsp icing sugar; zest 3 clementines plus juice 1; 100g caster sugar plus a little extra; 1 clementine; silver balls and white stars, if you like

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Chocolate & clementine log

Chocolate & clementine log

Good Food team

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Serves 8 - 10

Easy

Prep: 1 hr and 15 mins

Cook: 30 mins

A star rating of 3.8 out of 5.13 ratingsRate

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

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Chocoholic's Christmas pudding

A star rating of 4.2 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal875
fat58g
saturates32g
carbs84g
sugars82g
fibre2g
protein11g
salt0.27g

low

Method

step 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.
step 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.
step 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.
step 4

For the clementine cream, whisk the cream, crème fraîche, icing sugar, clementine zest and juice until thick. Chill for up to 24 hrs.
step 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.
step 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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Recipe from Good Food magazine, January 2011

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A star rating of 3.8 out of 5.13 ratings

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