Squidgy Chocolate Log

Indulge in the ultimate decadent dessert with this Squidgy Chocolate Log – a show-stopping centerpiece for any occasion. This rich and airy chocolate roulade features a delicate sponge made from whisked eggs, dark chocolate, and a hint of cocoa, creating a melt-in-your-mouth texture that's irresistibly light yet full of deep chocolate flavor. Filled with luscious, softly whipped cream and finished with a dusting of cocoa powder, every bite offers a perfect balance of sweetness and indulgence. With a quick prep time of just 25 minutes and an elegant, rolled presentation, this crowd-pleaser is ideal for dinner parties, festive gatherings, or simply satisfying your chocolate cravings. Discover how to make this classic dessert your new favorite by following our simple step-by-step guide!

Nutriscore Rating: 45/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 175 grams Dark chocolate
• 6 large Eggs
• 175 grams Caster sugar
• 2 tablespoons Cocoa powder (unsweetened)
• 300 ml Double cream
• 2 tablespoons Icing sugar
• 1 tablespoon Cocoa powder

Directions

Step 1

Preheat your oven to 180°C (350°F) or 160°C (fan) and line a 33cm x 23cm Swiss roll tin with baking parchment.

Step 2

Break the dark chocolate into pieces and melt gently in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl does not touch the water. Set aside to cool slightly.

Step 3

Separate the eggs into two large bowls. Beat the egg yolks and 100 grams of the caster sugar together until the mixture is thick and pale. Stir in the cooled melted chocolate.

Step 4

In the second bowl, whisk the egg whites until they form stiff peaks. Gradually fold the egg whites into the chocolate mixture, being careful not to deflate the airy texture.

Step 5

Sift in the cocoa powder and gently fold to combine. Pour the mixture into the prepared tin and spread it evenly.

Step 6

Bake for 12-15 minutes or until the sponge is just set. Remove from the oven and leave to cool in the tin for 5 minutes, then invert onto a sheet of baking parchment dusted with a little icing sugar.

Step 7

With the parchment still attached, gently roll the sponge from the short edge while it is still warm, creating a log shape. Let it cool completely in this rolled shape.

Step 8

While the sponge cools, whip the double cream and icing sugar together until it forms soft peaks.

Step 9

Once cooled, unroll the sponge carefully and spread the whipped cream evenly over the surface, leaving a small border around the edges.

Step 10

Roll the sponge back up tightly (without the parchment this time) and transfer to a serving plate.

Step 11

Dust the top of the chocolate log with cocoa powder before serving. Slice and enjoy!

Nutrition Facts

Serving size	(985.1g)

Amount per serving	% Daily Value*
Calories	3514.7

Total Fat 232.3g	0%
Saturated Fat 135.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1524.0mg	0%
Sodium 582.2mg	0%
Total Carbohydrate 314.1g	0%
Dietary Fiber 18.2g	0%
Total Sugars 285.4g
Protein 58.0g	0%

Vitamin D 246IU	0%
Calcium 483.8mg	0%
Iron 28.3mg	0%
Potassium 2106.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 6.5%

Carbs: 35.1%