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Chocolate & clementine log

Chocolate & clementine log

A star rating of 3.6 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
low insalt0.27g


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


  • 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.


We've put together a shopping list of everything you'll need for your easiest ever Christmas Day menu. Print it off here.

Goes well with

Recipe from Good Food magazine, January 2011


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A star rating of 3.6 out of 5.12 ratings

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