Nigella Chocolate Log recipe is made with eggs, caster sugar, cocoa powder, vanilla extract, dark chocolate, icing sugar, and butter this recipe takes 60 minutes to prepare and serves 10 people.
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Chocolate Log Recipe:
- Decadent Chocolate Flavor: Indulge in rich cocoa and dark chocolate, perfectly balanced with sweet icing.
- Easy Preparation: Simple steps and minimal ingredients make it accessible for all levels of bakers.
- Impressive Presentation: Create a festive yule log shape adorned with snowy icing sugar, perfect for holiday gatherings.
- Versatile and Customizable: Adjust sweetness or add festive touches like edible decorations to suit any occasion.
❓ What Is Nigella Chocolate Log Recipe?
The Nigella Chocolate Log is a festive dessert made from a cocoa sponge cake filled with creamy icing, offering a rich chocolatey flavor.
🍫 Nigella Chocolate Log Ingredients
FOR THE CAKE
- 6 large eggs (separated)
- 150 grams caster sugar
- 50 grams cocoa powder
- 1 teaspoon vanilla extract
- 5 teaspoons icing sugar (to decorate)
FOR THE ICING
- 175 grams dark chocolate (chopped)
- 250 grams icing sugar
- 225 grams soft butter
- 1 tablespoon vanilla extract
🥮 How To Make Nigella Chocolate Log
- Preheat the oven to 180°C (160°C Fan/gas mark 4/350ºF).
- In a large bowl, whisk the egg whites until thick and forming peaks. Gradually add 50g (¼ cup) of caster sugar while whisking, until the whites hold their peaks but aren’t dry.
- In another bowl, whisk the egg yolks and the rest of the caster sugar until pale, thick, and frothy. Add vanilla extract, sift cocoa powder over, and fold both into the mixture.
- Lighten the yolk mixture by folding in a bit of the egg whites, then add the remaining whites in thirds, folding gently to keep the air.
- Line a Swiss roll tin with baking parchment, leaving overhang at the ends and folding it into the corners.
- Pour the cake mixture into the tin and bake for 20 minutes. Let it cool slightly before turning it out onto another piece of baking parchment.
- To make the icing, melt the chocolate (either over simmering water or in a microwave) and let it cool. Blitz icing sugar to remove lumps, add butter, and process until smooth. Add cooled melted chocolate and vanilla extract, pulsing until smooth.
- Place the flat cake on parchment paper. Trim the edges of the Swiss roll. Spread a thin layer of icing over the sponge, then roll it tightly from one long side.
- Cut the ends at a slight angle, saving the trimmings to make branches. Place the Swiss roll on a board.
- Spread the remaining icing over the log, covering the ends and any branches. Create a wood-like texture by marking with a skewer to resemble tree rings.
- Optionally, dust with icing sugar for a snowy effect by pushing it through a sieve.
💭 Recipe Tips:
- Use room temperature eggs for better volume in your sponge.
- Avoid over-baking to keep the sponge moist and easy to roll.
- Dust your parchment generously with icing sugar to prevent sticking.
- For a richer flavor, use high-quality dark chocolate in your icing.
- Roll the log tightly from one end to avoid cracks and ensure a neat presentation.
🍨 What To Serve With Chocolate Log?
Serve Chocolate Log with a dollop of Mascarpone Icing or a scoop of Coffee Ice Cream,Lemon Posset,Chocolate Pots and Semolina Pudding to complement its rich chocolatey flavor.
🎚 How To Store Leftovers Chocolate Log?
- In The Fridge. Store leftovers chocolate log in an airtight container in the refrigerator for up to 3-4 days.
- In The Freezer. To freeze wrap leftovers chocolate log tightly in plastic wrap and foil freeze for up to 1 month.
🥵 How To Reheat Leftovers Chocolate Log?
- In The Microwave: Heat leftovers chocolate log on low power in short bursts to avoid drying out for up 2-4 minutes.
- In The Oven: Wrap leftovers chocolate log in foil and warm at a low temperature to preserve moisture for up 3-4 minutes.
FAQ’S
How do you prevent a chocolate log from sticking to the parchment paper?
Generously dust the parchment paper with icing sugar before pouring the cake batter this prevents the chocolate log from sticking and makes it easier to roll after baking.
How do you know when a chocolate log is done baking?
The chocolate log is done baking when it springs back lightly to the touch and a skewer inserted into the center comes out clean. It should also have slightly pulled away from the edges of the tin.
Can you add nuts to a chocolate log?
Yes, you can add chopped nuts such as almonds, hazelnuts, or pecans to a chocolate log for added texture and flavor. Sprinkle them over the rolled-out sponge before spreading with icing.
How do you roll a chocolate log without it cracking?
To roll a chocolate log without cracking, gently roll it while still warm using the parchment paper underneath. Start from one end and use the paper to guide and support the roll, ensuring it’s not too tight. Allow it to cool completely rolled up to maintain its shape.
More Nigella Lawson Recipes:
- Nigella Chocolate Chip Cookies
- Nigella Old Fashioned Chocolate Cake
- Nigella Chocolate Self Saucing Pudding
Nigella Chocolate Log Nutrition Facts
Amount Per Serving
- Calories: 400 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 130mg
- Sodium: 150mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 5g
Nigella Chocolate Log
Description
Nigella Chocolate Log recipe is made with eggs, caster sugar, cocoa powder, vanilla extract, dark chocolate, icing sugar, and butter this recipe takes 60 minutes to prepare and serves 10 people.
Ingredients
FOR THE CAKE
FOR THE ICING
Instructions
- Preheat the oven to 180°C (160°C Fan/gas mark 4/350ºF).
- In a large bowl, whisk the egg whites until thick and forming peaks. Gradually add 50g (¼ cup) of caster sugar while whisking, until the whites hold their peaks but aren’t dry.
- In another bowl, whisk the egg yolks and the rest of the caster sugar until pale, thick, and frothy. Add vanilla extract, sift cocoa powder over, and fold both into the mixture.
- Lighten the yolk mixture by folding in a bit of the egg whites, then add the remaining whites in thirds, folding gently to keep the air.
- Line a Swiss roll tin with baking parchment, leaving overhang at the ends and folding it into the corners.
- Pour the cake mixture into the tin and bake for 20 minutes. Let it cool slightly before turning it out onto another piece of baking parchment.
- To make the icing, melt the chocolate (either over simmering water or in a microwave) and let it cool. Blitz icing sugar to remove lumps, add butter, and process until smooth. Add cooled melted chocolate and vanilla extract, pulsing until smooth.
- Place the flat cake on parchment paper. Trim the edges of the Swiss roll. Spread a thin layer of icing over the sponge, then roll it tightly from one long side.
- Cut the ends at a slight angle, saving the trimmings to make branches. Place the Swiss roll on a board.
- Spread the remaining icing over the log, covering the ends and any branches. Create a wood-like texture by marking with a skewer to resemble tree rings.
- Optionally, dust with icing sugar for a snowy effect by pushing it through a sieve.
Notes
- Use room temperature eggs for better volume in your sponge.
- Avoid over-baking to keep the sponge moist and easy to roll.
- Dust your parchment generously with icing sugar to prevent sticking.
- For a richer flavor, use high-quality dark chocolate in your icing.
- Roll the log tightly from one end to avoid cracks and ensure a neat presentation.