Squidgy Chocolate Log Recipes

CHOCOLATE SQUIDGY LOG

Steps:

• Preheat the oven to 180 C. Oil and line a 29 x 18 x 2.5 cm tin, and lightly oil the baking paper.
• Break the chocolate into pieces in a bowl and add 2 tablespoons water. Place the bowl over a saucepan of simmering water and let the chocolate melt. Remove from the heat and beat with a wooden spoon until smooth.
• Beat the yolks of the 2 eggs on their own, then add and beat into the warm chocolate. Allow to cool for a bit.
• Whisk the 2 egg whites until stiff and fold into the chocolate mixture.
• Cover the bowl and chill in the fridge about an hour.
• Place the 6 egg yolks in a bowl and whisk until they start to thicken. Add the caster sugar and whisk until it thickens slightly - but don't let it get too thick.
• Mix the cocoa powder into the egg yolk mixture.
• In a separate bowl, use a clean whisk to beat the 6 egg whites until they form soft peaks.
• Gently and thoroughly fold the egg whites into the chocolate mixture. Pour the mixture into the prepared tim.
• Bake the cake on the centre shelf for 20 - 25 minutes, until springy and puffy. When the cake is cooked, remove fron the oven and leave it in the cake tin to cool. It will shrink as it cools.
• When the cake is cold, turn it out onto a sheet of baking paper that has been liberally dusted with icing sugar. Peel away the the lining paper from the tin.
• Spread the chocolate filling over the cake.
• Whip the cream softly and spread over the chocolate filling.
• Gently roll the cake up to make a log shape. The cake may crack, but this is normal.
• Keep the cake covered and store in the fridge until ready to slice and serve.

SQUIDGY CHOCOLATE LOG

Steps:

• Line a tin measuring 9"x13" with baking parchment.
• To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
• Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
• Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
• Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
• To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
• Mix in the cocoa powder.
• Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
• Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
• Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
• When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
• Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
• Gently roll up the cake lengthwise, to make a roll.
• Dust with more powdered sugar if needed.
• Note that the cake will crack during rolling but that is normal and looks attractive.

YUMMY CHOCOLATE LOG

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
• Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
• Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
• To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
• Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
• Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

SQUIDGY CHOCOLATE BROWNIES

Steps:

• 7"x11" swiss roll tin and it is worth lining the tin with non-stick baking parchment even though it is a little on the dear side. Cut it to fit up the sides by slitting the corners and creasing it - it might curl up but will get weighted down with the mixture.
• Break the choc and place with butter/marg in a bowl - recipe says in a bowl over hot water but this takes a while and is mainly to stop the chocolate from going funny. I usually put it in the microwave on low and keep taking it in and out stirring in between. Keep the setting low because otherwise the butter will splatter a lot and also the choc will go funny as it melts. Be patient! Once it has melted and you've combined the two ingredients leave it to cool.
• Heat oven to about mark 4 or 350/170degrees C
• Lightly beat the eggs and sugar together, then add the raisins and blend into the cooled mixture, fold in the flour, pinch of salt. Mix well.
• Pour into the tin and level. You may have to stretch it a bit to reach the edges and corner of the tin.
• Bake for 35-40 mins till coming from the sides and firm in the centre. Leave to cool in the tin. It will crack open on the top and should be cooked but soft in the middle. Carefully turn out onto a cooling rack by putting the rack on top of the cooked cake and turn over peel back the non-stick paper and voila!

CRISPY CHOCOLATE LOG

Steps:

• Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.