The ultimate makeover: Chocolate log

The ultimate makeover: Chocolate log

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(13 ratings)

Prep: 35 mins Cook: 15 mins Plus cooling

More effort

Serves 10
The lighter version of this much-loved festive treat keeps all of the chocolatey richness

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal271
  • fat13g
  • saturates7g
  • carbs33g
  • sugars22g
  • fibre1g
  • protein8g
  • salt0.29g
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Ingredients

    For the cake

    • 1 tsp instant coffee granules
    • 4 eggs, at room temperature
      Eggs

      Egg

      egg

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

    • 85g golden caster sugar, plus extra for rolling
    • 50g light muscovado sugar
    • 120g self-raising flour
    • 2 tbsp cocoa powder

    For the chocolate icing

    • 50g plain chocolate, 70% cocoa solids or more, very finely chopped
    • 250g mascarpone light
    • 140g quark
      Quark

      Quark

      kwark

      This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

    • 50g icing sugar
    • 1 ½ tbsp cocoa powder
    • 1 tsp instant coffee granules
    • ½ tsp vanilla extract

    For the decoration

    • holly sprigs

    Method

    1. Heat oven to 190C/170C fan/gas 5. Lightly oil and line a 23 x 32cm Swiss roll tin with baking paper. Mix the coffee with 1 tbsp warm water. Beat the eggs, both sugars and the coffee mix together in a large mixing bowl with an electric whisk for about 8 mins or until the mixture is thick and airy like meringue and holds a trail when you lift up the beaters.

    2. Sift the flour and cocoa powder over the fluffy egg mix, then fold in very gently using a large metal spoon. Pour the mixture evenly into the lined tin and carefully tip it so it spreads evenly without being deflated. Use a knife if necessary to very gently tease it into the corners. Bake for 12-15 mins or until the cake feels spongy but firm when touched.

    3. Lay a sheet of baking paper on the work surface and sprinkle with a little caster sugar. Tip the tin upside-down onto the paper and let the cake fall out. Carefully peel off the paper. Roll up the cake lengthways from one of the short ends with the help of the paper, rolling it inside so the cake doesn’t stick. Cool. The cake becomes even more moist if left overnight wrapped up, then iced the next day.

    4. For the chocolate icing, put the chopped chocolate in a medium bowl. Heat a small pan of water (one-third full) until boiling, remove it from the heat, then sit the bowl of chocolate over the top. Leave for a few mins off the heat until melted. Remove the bowl from the pan, then leave the chocolate until it is cool to the touch. Beat the mascarpone and quark together, then sift and stir in the icing sugar and cocoa powder. Stir in the cooled melted chocolate (keeping a couple of tsp back for drizzling), then the coffee mixed with the vanilla extract.

    5. Carefully unroll the cake, don’t worry if it cracks a bit, and discard the paper. Spread half the icing over the unrolled cake, then re-roll it, finishing with the join underneath. Place the cake on a serving plate. Swirl the rest of the icing all over the cake to cover it, then drizzle over the reserved melted chocolate. Decorate with a sprig of holly.

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    Comments, questions and tips

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    rossann
    18th Dec, 2009
    3.05
    Not as good as the traditional version - but OK. Think I'd rather have the calorie hit to get the full experience. Was nice and moist after leaving overnight but broke up a bit when un-rolled - managed to stick back together again though. Family seemed to think ok - some had seconds!
    onlyme
    14th Dec, 2009
    1.05
    Not a hit in this house! The cake was OK but the filling/icing was very heavy on the tum and quite bitter with an odd taste. Served it with whipped cream sweetened with icing sugar to make it a bit tastier but this totally defeated the healthier aspect of the recipe! Will not make again.
    mangion
    13th Dec, 2009
    4.05
    Many thanks for the answers. In fact I Googled Quark and found cream cheese to be a substitue. I used Philadelphia and it worked out beautifully. so easy to make and so impressive at table :) thanks
    alicia-foodoholic
    12th Dec, 2009
    Hi, well it broke when I rolled it. The sponge is to dry and the icing,is not chocolatey, its definetly light, but it is not that creamy chocolatey texture/ flavour! So no this will not be used for christmasX
    alicia-foodoholic
    11th Dec, 2009
    Hi all, well I am going to try this tomorrow, I hope its nice and chocolately, as I want to have it with custard at xmas, as with a big dinner a light dessert would be nice! So I will let you no how it goes :)
    esslyn
    11th Dec, 2009
    I don't have a Swiss roll tin - got any suggestions on how to work around this? Thanks folks.
    deamagnusson
    10th Dec, 2009
    I live in Holland and we eat a lot of Quark (or Kwark) here. It is somewhere between a light cream cheese and a thick creamy yougurt. I would personally use a thick yougurt as a substitute. I hope this helps.
    annagrima
    10th Dec, 2009
    Hi Margaret,according to GOOGLE, QUARK is a soft German cheese ideal for a low carb lifestyle and healthy living. Found in Dr Johanna Budwigs diet. Good luck and Merry Christmas to all.
    cassis
    10th Dec, 2009
    according to Delia Smith website, quark is a soft white cheese made with skimmed milk, how about a low fat cream cheese.
    mangion
    10th Dec, 2009
    4.05
    Hi everyone, this looks like a great recipe but I'm based in malta and have never seen Quark at the supermarket! Any ideas for substitutes? Many thanks and Merry Christmas to all.

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