Nigella Lawson’s Chocolate Log is made with eggs, caster sugar, cocoa powder, vanilla extract, dark chocolate, butter, and icing sugar. This delicious chocolate log recipe creates a traditional dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For the Cake:
- 6 large eggs (separated)
- 150g (¾ cup) caster sugar
- 50g (½ cup) cocoa powder
- 1 tsp vanilla extract
- 5 tsp icing sugar (for decoration)
For the Icing:
- 175g (6 oz) dark chocolate, chopped
- 250g (2 cups) icing sugar
- 225g (1 cup) soft butter
- 1 tbsp vanilla extract
How To Make Chocolate Log:
- Preheat the oven: Heat the oven to 180°C/160°C Fan/350ºF (Gas Mark 4).
- Whisk the egg whites: In a clean bowl, whisk the egg whites until stiff peaks form. Gradually add 50g (¼ cup) of the caster sugar while whisking, until the whites hold their peaks but aren’t dry.
- Whisk the egg yolks: In a separate bowl, whisk the egg yolks with the remaining caster sugar until pale and thick. Add the vanilla extract and sift the cocoa powder over, then fold in gently.
- Combine the mixtures: Lighten the yolk mixture by folding in a few spoonfuls of egg whites. Then fold in the rest of the egg whites in thirds, being careful not to lose the air.
- Prepare the tin and bake: Line a Swiss roll tin with parchment paper. Pour in the cake mixture and bake for 20 minutes. Let the cake cool slightly, then turn it onto another sheet of parchment paper dusted with icing sugar. Cover loosely with a tea towel.
- Make the icing: Melt the chocolate in a microwave or over simmering water and allow it to cool. Blitz the icing sugar in a food processor to remove lumps, then add the butter and process until smooth. Add the cooled chocolate and vanilla extract, blending until smooth.
- Roll the cake: Place the cooled cake on parchment, trim the edges, and spread a thin layer of icing over it. Roll from the long side, using parchment to help. Trim the ends to create branches if desired.
- Decorate the log: Spread the remaining icing over the log, using a skewer to create bark-like lines. Dust with icing sugar for a snowy effect.
Recipe Tips
- Separate Eggs Carefully: Ensure no yolk gets into the egg whites when separating them. Even a small amount of yolk can prevent the whites from whipping up properly.
- Sift Cocoa Powder: Always sift the cocoa powder before adding it to the yolk mixture. This helps remove any lumps and ensures a smooth batter.
- Use Fresh Ingredients: Check that your eggs and butter are fresh. Fresh ingredients will improve the taste and texture of your chocolate log.
- Cool the Cake Properly: Allow the cake to cool completely before rolling it. This prevents cracks and helps maintain its shape when you roll it.
- Practice Rolling: When rolling the cake, start tightly and use the parchment paper to guide you. This will help you get a nice, tight roll without breaking the cake.
How To Store Leftovers
- Refrigerate: Let the leftover chocolate log cool to room temperature. Then wrap it tightly in plastic wrap or put it in an airtight container. You can keep it in the fridge for up to 5 days.
- Freeze: To freeze leftover chocolate log , wrap it well in plastic wrap and then in foil. It can be frozen for up to 3 months. To thaw, take it out of the freezer and put it in the fridge for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (based on 10 servings)
- Calories: 280
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 100mg
- Potassium: 150mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Chocolate And Banana Cake
- Nigella Mince Pies
- Nigella Lawson Granola Bar Recipe
- Nigella Chocolate Chip Cookies
- Nigella Old Fashioned Chocolate Cake
Nigella Chocolate Log
Description
Nigella Lawson’s Chocolate Log is made with eggs, caster sugar, cocoa powder, vanilla extract, dark chocolate, butter, and icing sugar. This delicious chocolate log recipe creates a traditional dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Icing:
Instructions
- Preheat the oven: Heat the oven to 180°C/160°C Fan/350ºF (Gas Mark 4).
- Whisk the egg whites: In a clean bowl, whisk the egg whites until stiff peaks form. Gradually add 50g (¼ cup) of the caster sugar while whisking, until the whites hold their peaks but aren’t dry.
- Whisk the egg yolks: In a separate bowl, whisk the egg yolks with the remaining caster sugar until pale and thick. Add the vanilla extract and sift the cocoa powder over, then fold in gently.
- Combine the mixtures: Lighten the yolk mixture by folding in a few spoonfuls of egg whites. Then fold in the rest of the egg whites in thirds, being careful not to lose the air.
- Prepare the tin and bake: Line a Swiss roll tin with parchment paper. Pour in the cake mixture and bake for 20 minutes. Let the cake cool slightly, then turn it onto another sheet of parchment paper dusted with icing sugar. Cover loosely with a tea towel.
- Make the icing: Melt the chocolate in a microwave or over simmering water and allow it to cool. Blitz the icing sugar in a food processor to remove lumps, then add the butter and process until smooth. Add the cooled chocolate and vanilla extract, blending until smooth.
- Roll the cake: Place the cooled cake on parchment, trim the edges, and spread a thin layer of icing over it. Roll from the long side, using parchment to help. Trim the ends to create branches if desired.
- Decorate the log: Spread the remaining icing over the log, using a skewer to create bark-like lines. Dust with icing sugar for a snowy effect.
Notes
- Separate Eggs Carefully: Ensure no yolk gets into the egg whites when separating them. Even a small amount of yolk can prevent the whites from whipping up properly.
- Sift Cocoa Powder: Always sift the cocoa powder before adding it to the yolk mixture. This helps remove any lumps and ensures a smooth batter.
- Use Fresh Ingredients: Check that your eggs and butter are fresh. Fresh ingredients will improve the taste and texture of your chocolate log.
- Cool the Cake Properly: Allow the cake to cool completely before rolling it. This prevents cracks and helps maintain its shape when you roll it.
- Practice Rolling: When rolling the cake, start tightly and use the parchment paper to guide you. This will help you get a nice, tight roll without breaking the cake.
Nigella Chocolate Log