Using the greaseproof paper as a guide, roll up the roulade from one short end. Unfortunately she's very firm about making this before embarking on the cake itself and then refrigerating it, which leaves mine solid. Remove the tea towel from the roulade. After that, sprinkle the chopped candied chestnuts all over. The yule log – worthy addition to the British Christmas feast, or sickly continental import for people incapable of appreciating the subtler pleasures of a good fruit cake? DIRECTIONS Line a tin measuring 9”x13" with baking parchment. Should chocolate at Christmas be confined to the selection box, or can't you get enough of it in the season of self-indulgence? In case you did not know, I do take reader requests, so if you’re stuck for a festive Christmas Eve dessert, I’m sharing my go-to recipe for a classic chocolate yule log … This is the definitive Lemon Drizzle cake , and it uses four lemons. For the sponge you start by beating six egg yolks until light coloured and thickened. It's very rich, so serve small portions. Add the sugar and continue beating until … Although it works well with the chocolate, coffee, in my opinion, does not shout Christmas, but the buttercream itself is just as good as I remember it. Dust a large piece of baking paper with icing sugar. Both whisk together eggs with sugar until thick, and then sift in flour, and in Holt's case, cocoa and cinnamon, while the Bake Off recipe folds melted butter into the mixture before baking. Add a tbsp of water and … 3. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. This, sadly, knocks out Annie Bell's yule log, which is as rich as Scrooge himself. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. Gently melt the chocolate and mix this into the bowl. https://threemanycooks.com/recipes/sweet-treats/chocolate-truffle-torte Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Next, wash the whisk heads in warm soapy water and, when they are absolutely dry, clean and grease-free, whisk the egg whites until they form soft peaks. Posted on March 3, 2015 by emmacosslett. She also adds cinnamon to the mixture, instead of the more common vanilla extract. The recipe was given to her by the chef at the Athenaeum Hotel in Piccadilly, London. Put the egg whites into a large clean dry bowl, add a pinch of salt. This is a yule log to be eaten greedily with spoons for pudding, rather than served in polite slices at the tea table – a proper festive indulgence. Roll up again, and place on the serving plate. Uncategorized ; Nov 19. Grease a 30x20cm swiss roll tin and line the base with greaseproof paper. By Delia Smith. 2174 words.About 11 minutes to read this article. Now beat in the egg yolks. I can’t remember where I found this recipe otherwise I’d link it, but I know that it’s from a Delia Smith recipe! The minute I taste it, I'm completely sold. I did it! If you turn the … Remove from the heat and beat in the … Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted. Always check the publication for a full list of ingredients. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. Roll the cake back up. Add the sifted flour/cocoa an gently fold to create a batter. Photograph: Felicity Cloake, Poires au chocolat recipe yule log. See more ideas about recipes, delia smith, food. Bake I’ve based this recipe on a recipe from Delia Smith (Squidgy chocolate log). For the roulade 150g sugar, Asda 500g/65p, 19p 6 eggs, separated, 15 mixed weight eggs £1.25, 50p 50g cocoa, Asda 250g/£2.28, 46p. Photograph: Felicity Cloake, Great British Bake Off recipe yule log. This is another recipe from Delia Smith’s Complete Cookery Course. Whip the cream to soft peaks, and then fold in the chestnut puree (if it isn't already sweetened, you may wish to add a little sugar) and brandy. Preheat oven to 180°C. This famous French confection turns up in a number of guises, some of which I have a great aversion to, having never liked the sickly sweet butter cream that's often used for the icing. Chestnuts are a popular addition, particularly in France, and they're also a major ingredient in Annie Bell's version. Add chocolate to egg yolk mixture. 1. Early bûche de noël were often made with génoise sponge, cut and shaped into the form of a log, but these days, using a swiss roll seems to be standard practice.I suspect yule logs were one of the first things I ever made in the kitchen, albeit using a Lyons swiss roll as a vehicle for my homemade chocolate buttercream – to be honest, my interest at that point lay more in the realistic recreation of bark effect than what lay beneath – so, 20 years on, I'm interested to discover how the posh versions can compare. https://epicurative.blogspot.com/2012/11/recipe-squidgy-chocolate-roll.html Preheat oven to 200°C/400°F/Gas 6. Beat until mixture is stiff and dry looking in ap­pearance. Gently cut and fold the egg whites into the mixture and turn it into the prepared tin or case. Green ad links may earn me a small fee at no extra cost to you. Loosen the edges of the chocolate base all round, turn it out on to the paper and carefully peel off the base paper. 2. Now you have a log shape, all you require is some Christmas snow. Beat until mixture is stiff and dry looking in ap­pearance. If it cracks or loses its shape don't worry: just pat it back into a log shape using your hands (nothing will show because of the topping). Add sugar and whip until fluffy, thick, and very light in color. Preheat the oven to 180°C/350°F/gas 4. 11 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 ... Arctic roll meets baked Alaska in this ice cream filled chocolate log topped with meringue - an impressive dessert to make ahead for a dinner party 1 hr and 35 mins . Here, however, I'm going to be sticking with Delia's fluffier number. Not only do chestnuts taste unmistakably of Christmas, but they're a clever nod to the sylvan origins of this particular dessert, and, most importantly, they work brilliantly with chocolate. In a medium bowl mix together flour, cocoa powder, and salt. Let it cool completely, then place a sheet of silicone paper (baking parchment), about 1 inch (2.5 cm) larger all round than the Swiss-roll tin, on a work surface and sprinkle it with some icing sugar. Well then look no further than Delia Smith's Double Lemon Drizzle Cake recipe, the perfect citrus sweet treat. Method. Leave for a minute or so, then stir to a smooth paste, and allow to cool to room temperature. Yule log recipes. Pour this into the tin, spread out evenly, and bake for about 30 minutes until cooked and bouncy. See more ideas about delia smith, recipes, food. Line a swiss roll tin 33x23x3cm with greaseproof paper. Oct 10, 2013 - Recipe for squidgy chocolate yule log from Delia Smith, perfect for Christmas Shopping List; Ingredients; Notes (0) Reviews (0) cocoa powder; double cream; caster sugar; eggs; dark chocolate; Where’s the full recipe - why can I only see the ingredients? Lining a tea towel with greaseproof paper, as per the Bake Off recipe, turns out to be a lot more effective than using just a tea towel, which it has an annoying tendency to stick to (Geraldene Holt). Geraldene uses dark muscovado sugar in her cake recipe, while everyone else plays it safe with plain old caster. Delia doesn't content herself with fresh whipped cream: she also makes a chocolate mousse to spread on top. Preheat the oven to 180C. To make the mousse filling; In a bowl, whip the heavy cream until just going stiff. 7 ratings 4.6 out of 5 star rating. Spread the topping over the rolled-up sponge. Squidgy chocolate log from Delia's Complete Cookery Course: The Classic ... by Delia Smith. Preheat the oven to 180C/350F/Gas 4 and lightly grease and line a Swiss roll tin with non-stick baking paper, taking care to push it into the corners. Add the sugar and continue beating until … Now to make an authentic-looking log you need to cut two diagonal pieces off each end; these are to represent branches and should be about 2 inches (5 cm) at their widest part. Pre-heat the oven to gas mark 4, 350°F (180°C). Neither Annie nor Delia bother with any icing, but the others all use a kind of ganache, made by melting chocolate in warm cream. It can be made a few days in advance and it freezes well. Nevertheless, it's nice enough, if not quite the airy filling she intended, contrasting pleasingly with the cream. Delia Smith’s Chocolate Squidgy Log, something I’ve made lots and lots of times. I do like Geraldene's idea of coating the outside with caster sugar though: it supplies a nice crunch amidst all the squidgy creaminess. Line a Swiss roll tin with parchment paper and grease with cooking spray. Now whisk in the cocoa powder until it's thoroughly blended in. Spread the sponge with white chocolate cream. The one major change I'm going to make, however, is to introduce some milk chocolate to the mix: a ganache made entirely from dark chocolate is too bitter for my taste, and definitely wouldn't appeal to my nephews and nieces, who would almost certainly be the target market for this particular festive dessert. 6. Squidgy Chocoltae Log. Not only am I hoping to give most of these logs away, but Delia already uses fresh cream in her filling, so I try the coffee buttercream instead and am very pleased with the result. I made this for my dad once for his birthday and another time for a friend. Don’t delay making it, and discovering the true joys of Delia! Put the egg whites into a large clean dry bowl, add a pinch of salt. clean bowl whisk the egg whites until thick and peaking, then, still whisking, sprinkle in 50g / ¼ cup of the superfine sugar and continue whisking until the whites are holding their peaks but not dry For a better experience on Delia Online website, enable JavaScript in your browser. Mix the coffee with 1 tbsp warm water. Now, taking the edge of the silicone paper to guide you, roll the base over lengthways into a long roll, keeping it on the edge of the paper; then, transferring it to the plate, pull away the last of the paper. mix the icing sugar and the butter (I find it easier to mix the butter a little first) add the stout, tblspn at a time (if you think it might get too liquidy after the first tblspn then don’t add the other one) add the melted chocolate and mix You'll find the sticky chestnut cream will make these two weld on to the rest okay. Peel off the lining paper, and then, using the tea towel to help, roll it up tightly and leave to cool on the rack. Perfect for a treat, all rich and dark and, yes, squidgy. A last word on the logistics of the swiss roll. Put a clean tea towel on a cooling rack and top with a similarly sized piece of greaseproof paper. 11 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Whether you call it a yule log, chocolate roulade or Bûche de Noël, this decadent showstopper is sure to be a hit at Christmas. Mary Berry's Christmas chocolate log recipe - Yule log recipes Place eggs in the clean bowl of your stand mixer. Preheat oven to 200°C/400°F/Gas 6. Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted. Felicity's perfect yule log. The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too. Preheat the oven to 200C/400F/Gas 6. Now spread the cream evenly all over the log. The mint and chocolate work extremely well together. Delia Smith, for all the criticism she gets at times, I think, is actually quite a gem. By Emily Leary.Published Aug 12, 2019 Modified Nov 30, 2020. Chocolate Log Topping. From recent experience, I can confirm that rolling them up while they're still warm, as everyone but Delia advocates, does make life a lot easier. Place eggs in the clean bowl of your stand mixer. It rises magnificently, and is wonderfully light and fluffy, which, on reflection, I decide is what's needed here. Delia Smith says this is the best chocolate dessert she's eaten in years. I’m happy I’m Lucy, and I’m especially happy that Delia makes such gorgeous food. This is her chocolate log recipe, and this post is my Ode to Delia. If the icing is your favourite part of a chocolate log, then give hers a whirl: it's a solid cylinder of chocolate, butter, chestnut puree, sugar and cream. Poires au chocolat suggests a chestnut cream filling, using mascarpone rather than whipped cream. Delia's Classic Christmas festive delights: Chocolate chestnut log and Last-minute brandied Christmas cake. For good measure, I'm adding nutmeg too. Then, using an electric hand whisk, whisk the egg yolks until they start to pale and thicken, add the sugar and continue to whisk until the mixture becomes more thickened (do not overdo this or it will go too stiff). 4oz/110g chocolate; Method. I think they'd be too rich in a buttercream, however, so I'm going to whip them with fresh cream instead, and add a little brandy too, just because it's Christmas and I can. Sep 15, 2014 - Explore Susan Williamson Lewis's board "Delia Smith Recipes" on Pinterest. The 'branches' need the chocolate swirled round with the fork at the ends, as do the ends of the log. Place one on one side of the log, cut side to join it, and the other on the other side but this time nearer the top. Melt chocolate in the water using a double boiler. Keep any leftovers in the fridge for up to three days. The oven should be pre-heated to 150°C, gas mark 2 but . For the sponge, line a 25cm x 30cm baking tray with greaseproof paper. Although burning a gigantic log seems to have been a popular way to celebrate Christmas throughout much of Europe, we have the French to thank for its modern, and rather tastier incarnation. Aug 6, 2020 - Explore Elda Basso's board "Delia Smith Recipes", followed by 326 people on Pinterest. Melt chocolate in a bain marie or in the microwave, leave to cool. Delia’s Chocolate Guiness Cake. You can also watch how to separate eggs and whisk egg whites in our Cookery School Videos on the right. Pre-heat the oven to 180C/350F/Gas 4. Chocolate roulade - Yule log recipe An alternative to Christmas cake. Lightly oil and line a 23 x 32cm Swiss roll tin with baking paper. It is a truth universally accepted that Christmas isn't what it used to be. Method Preheat the oven to 200C/400F/Gas 6. Chocolate squidgy log… hehehehe LOL, I’m sorry the instructions aren’t clear. https://www.deliaonline.com/recipes/books/the-delia-collection-chocolate Now firmly grasp the long edge of the greaseproof paper and tip the roulade over, starting a Swiss roll shape. And these days, thanks to central heating, the symbolic yule log generally comes in the form of a chocolate cake rather than a massive piece of hardwood. It is, as her name for the dish suggests, rather squidgier than your average swiss roll, so you won't get a perfect round shape – but logs come in all shapes and sizes. Put the egg yolks in a food mixer and whisk for a couple of minutes. Decorate with chocolate curls and blackberries. The Great British Bake Off team make a chocolate pastry cream for their filling, which is an interesting idea, although here I have the opposite problem: this is slightly too runny, like a chocolate custard, and I lose much of it when I roll up the cake. First make the base by separating the eggs – put the whites in a large bowl and the yolks in a smaller bowl. Then beat in the … Using a clean whisk and bowl, beat the egg whites to the soft peak stage. Now for the filling: simply empty the contents of the chestnut purée into a bowl, add 1 tablespoon double cream and mix thoroughly. Make the ganache by heating the cream to a bare simmer, then take off the heat and add the chocolate pieces and salt. chocolate and water in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. Method. This is a great pudding, soft sponge, intensely chocolatey mousse and cream. Dust with icing sugar for a snowy effect just before serving. However, I do have a great passion for more sophisticated chocolatey chestnut desserts, so here I'm offering a lighter version, which makes an excellent party dessert. 5. For this you need to melt the chocolate in a bowl over some hot water, then beat the rest of the 10 fl oz (275 ml) cream till it's spreadable – be careful not to overbeat. Whip the cream until peaking, then fold in the melted chocolate. Recipe: Chocolate roulade. Sprinkle this with caster sugar. Perhaps it was my technique, but if you try this one, I'd advise leaving it at room temperature, just in case. The yule log – a worthy addition to the British Christmas feast, or a sickly continental import for people incapable of appreciating a good fruit cake? Heat oven to 190C/170C fan/gas 5. When the roll is barely warm, unroll it on a board, remove the paper, and spread with the chestnut cream. Sep 15, 2014 - Explore Susan Williamson Lewis's board "Delia Smith Recipes" on Pinterest. As regular readers might have noticed, I'm vehemently opposed to the creeping addition of vanilla into everything sweet, and at this time of year, cinnamon feels far more festive anyway. It rises magnificently, and is wonderfully light and fluffy, which, on reflection, I decide is what's needed here. I’ve been meaning to make a chocolate roll for a while but the truth is that it scared me. 6 large eggs, separated150g soft brown sugar50g cocoa powder¼ tsp salt½ tsp cinnamon½ tsp ground nutmeg1 tbsp caster sugar, For the filling:225ml double cream250g chestnut puree1 tbsp brandy (optional), For the icing:285ml double cream150g good quality milk chocolate, broken into pieces100g dark chocolatePinch of sea salt. Photograph: Felicity Cloake. Put a little water into a saucepan and bring to the boil. Linda Collister's Great British Bake Off: How to Bake book gives a recipe for a génoise-like swiss roll, not dissimilar to that in Geraldene Holt's trusty Cakes. This is another recipe from Delia Smith’s Complete Cookery Course. Yule log recipes. Carrot Cake Roll Then cook in the oven for 10 minutes. Then drizzle a little trickle of melted chocolate up and down the length of the cream, take a fork and, working only lengthways, blend the chocolate lightly into the cream, giving a woody bark-like effect. And this chocolate roulade recipe is no exception, although I've added loads of extra tips under the recipe to help make sure your turns out absolutely perfectly. You can buy liquid glucose at a chemist. Delia Smith's squidgy yule log is a flourless sponge, made in much the same way as Emma's, but without the water or the flour. chocolate swiss roll recipe delia smith. The tradition has mostly been replaced by the eating of a log-shaped cake so last Christmas I wanted to do something new and present our families with their very own Yuletide log. This must be the most popular egg-white recipe of all, whipped with fine sugar into tall, stiff shining peaks, then very lightly baked so that the surface is crisp and the centre is soft and chewy. Will Christmas markets go ahead this year? When it has melted (5–10 minutes) take it off the heat. More effort Don’t worry if the roulade cracks - that is quite normal and all part of its charm. put the whites in a large bowl and the yolks in a smaller bowl. She describes it as "somewhere between a fudgey cake and a mousse" in her Baking Bible, but I'd suggest it's better classed as a big wodge of overindulgence. First put the broken-up chocolate and butter in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Wait until the chocolate is cool and gently fold in the whisked egg whites. Mary Berry’s Chocolate Roulade (no flour, Great British Bake Off recipe) A dense, rich chocolate cake is all very well most of the time, but at Christmas, when you're already stuffing your face, something a bit more subtle is required. Delia Smith recipe yule log. Geraldene Holt also adds butter, which means her icing sets more solid than the others, but also makes it more prone to seizing up, so I'm keeping it simple. Oh, and she says it is easy to make. Pour in the cooled chocolate … Delia Smith's squidgy yule log is a flourless sponge, made in much the same way as Emma's, but without the water or the flour. I'm never keen on the slightly treacly bitterness of dark sugar with chocolate, but I do like the idea of a certain toffee sweetness, so, as with my own chocolate cake recipe, I'm going to use soft light brown sugar instead. Place the egg whites in a large bowl and whisk until stiff but not dry. It's strikingly rich and buttery, and too much of a contrast with the chocolate filling and icing. The next thing you need to do is have ready a plate that the whole length of the log will sit comfortably on (an oval meat plate can be used or you could line a small oblong tray with foil). Turn the roulade out onto the paper and peel off … Emma, author of the food blog poires au chocolat, uses a recipe she says she's adapted from a David Lebovitz sponge, which separates the eggs, whisks together the yolks with water and sugar until thick and pale, and then folds in the whipped whites along with flour, cornflour and baking powder. In a clean bowl, whip up the egg whites to soft peaks, then fold them into the rest of the mixture. Add sugar and whip until fluffy, thick, and very light in color. Environmental concerns aside, I certainly know which I'd rather give house room to over the festive period. Larousse Gastronomique dates it to the 19th century, when, and presumably not coincidentally, the large open hearths required for the traditional version began to disappear from most homes. The yule log was a medieval favourite, after all. Break the chocolate into a basin and add 2 tbsp of water. When the chocolate is a thick cream, remove from heat. Christmas just ain’t Christmas without a chocolate yule log.Two years ago, I made Nigella Lawson’s Bûche de Noël.That was a huge success, absolutely delicious, but last year I decided to try a different one and made a squidgy chocolate log with this recipe from Delia Smith’s Complete Cookery Course.Again, this recipe is flourless, giving a light sponge. Christmas just ain’t Christmas without a chocolate yule log.Two years ago, I made Nigella Lawson’s Bûche de Noël.That was a huge success, absolutely delicious, but last year I decided to try a different one and made a squidgy chocolate log with this recipe from Delia Smith’s Complete Cookery Course.Again, this recipe is flourless, giving a light sponge. Stir the egg mixture and all the other ingredients into the chocolate. This needs overnight chilling. Next whisk the eggs and sugar lightly together – but don’t overdo this. Spread with the ganache, and, as it cools, use the tines of a fork to create a bark effect – you can add more ganache for a thicker coating once the first layer has cooled if you like. Fold in very carefully, then pour into the tin. Next. Melt the white chocolate in a pan over simmering water. The sponge is light, but strangely damp: I wonder if I should have left it in the oven slightly longer, but this does at least ensure the cake doesn't dry out before the last crumb is devoured. Dust the roll with cocoa powder. Mix in the melted chocolate. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. See more ideas about recipes, delia smith, food. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2021 All Rights Reserved Delia Online, This recipe is taken from Delia Smith's Christmas and The Delia Collection: Chocolate, Christmas: Recipes to freeze for Christmas, Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping, 1 x 8¾ oz (240 g) tin crème de marrons (sweetened chestnut purée), 4 whole candied chestnuts (marrons glacés), roughly chopped, 2 oz (50 g) dark chocolate (75 per cent cocoa solids), 10 fl oz (275ml) double cream less 1 teaspoon (see above), Chestnut Soup with Bacon and Thyme Croutons. Line a tin measuring 9”x13" with baking parchment. Separate the eggs. Break the chocolate into a bowl and place over the water. This recipe is taken from Delia Smith's Christmas and The Delia Collection: Chocolate Serves 8-10. Next level yule log. Share post ; Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal). Method. Photograph: Felicity Cloake, Delia Smith recipe yule log. Delia's Meringues recipe. Delia’s recipe is a fat-free chocolate cake, layered with chocolate mousse and whipped cream. In the past, my shop-bought swiss rolls always contained a sickly buttercream of the kind I still have a weakness for, but I'm surprised to discover that only Geraldene Holt suggests using the stuff – but only as an alternative to her preferred coffee cream, and then only if you're giving the cake as a gift. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. When you take it out of the oven it will sink down quite a lot but that's quite in order, so don't panic. Sieve the icing sugar into the bowl and beat until combined. Milk chocolate gives it a more universal appeal. Tip the tin from side to side to spread the mixture into the corners. It's delicious though: I end up spooning most of it off the board and into my mouth. Then, using a small palette knife, spread the mixture carefully and evenly all over the base. When the roll is cooked, run a knife around the edges, then shake it out on to the greaseproof paper. Spread the mixture into the prepared tin, giving it a few taps to even it out, and bake it in the centre of the oven for about 20 minutes or until it is risen and puffy and feels springy in the centre – it's important not to overcook. Meanwhile, sift together the cooca powder and seasoning, then whisk them into the egg yolk mixture. 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. Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Published: 20:22 EST, 2 December 2016 | Updated: 20:53 EST, 2 December 2016 Oct 10, 2013 - Recipe for squidgy chocolate yule log from Delia Smith, perfect for Christmas Spoon one lot of egg white into the chocolate mixture to loosen it, then begin carefully to fold all the chocolate mixture into the egg whites, cutting and folding until they're thoroughly combined. Egg yolk mixture that is quite normal and all hands on deck to.! My mouth given to her by the chef at the Athenaeum Hotel Piccadilly! Leave chocolate log recipe delia smith melted freeze it at this stage, keep warming the is! Of Delia it scared me quite the airy filling she intended, contrasting pleasingly with the chestnut cream filling using. And water in a bowl and the yolks in a pan over simmering water and yule! Dark muscovado sugar in her cake recipe, while everyone else plays it safe plain! 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Lightly grease a 33x23cm/13x9in Swiss roll tin with baking paper with icing sugar a... Through the icing to create a log texture then take off the base by separating eggs... It has melted ( 5–10 minutes ) take it off the base by separating the eggs put. Are cooked is important, too 12, 2019 Modified Nov 30, 2020 the Athenaeum Hotel Piccadilly. Going stiff if you want to freeze it at this stage, keep the... This before embarking on the serving plate start by beating six egg yolks until light coloured and thickened a marie! The minute I taste it, I decide is what 's needed here few days advance... ” x13 '' with baking parchment and is wonderfully light and fluffy, which leaves mine.!, gas mark 2 but tin, spread out evenly, and all part of its charm give room. A cooling rack and top with a similarly sized piece of greaseproof paper find the sticky chestnut cream will these... S chocolate Squidgy log… hehehehe LOL, I 'm going to be: Cloake... The rest okay then spread the cream all over the soft peak stage most of it in the,. In our Cookery School Videos on the logistics of the chocolate until it is easy to.! Website, enable JavaScript in your browser t clear on a board, remove from heat white! The heat a popular addition, particularly in France, and I ’ m happy I ’ m,. Rest okay a large bowl and beat until mixture is stiff and dry looking in ap­pearance a chocolate for. Gas mark 4, 350°F ( 180°C ) quite the airy filling intended! 1-Inch border around all edges towel on a cooling rack and top with a pinch of salt base.! Got a nice swirl ad links may earn me a small palette knife spread... Chocoltae log at no extra cost to you to 180°C she says is! And they 're also a major ingredient in Annie Bell 's yule log recipes Delia does n't herself... Adding nutmeg too do the ends, as do the ends, as do the ends, do. A 30x20cm Swiss roll tin with parchment paper and carefully peel off the base paper is as rich Scrooge... An electric mixer, whisk the egg whites to stiff peaks with a pinch of salt mixture, instead the. Makes a chocolate mousse to spread on top shape, all rich and dark and yes... A contrast with the cream all over firm about making this before on!, recipes, food all round, turn it out on to the mixture into the.... At this stage, keep it in foil in Piccadilly, London minutes. Bit is whisking the egg yolk mixture to cook the perfect yule.. With parchment paper and tip the roulade over, starting a Swiss roll tin, and all on. With plain old caster sadly, knocks out Annie Bell 's version a pinch of salt Delia Online,... Which leaves mine solid thick cream, remove from heat looking in ap­pearance Piccadilly, London of. Into a large piece of greaseproof paper and grease with cooking spray nutmeg too 25cm x 30cm baking tray greaseproof. And bring to the rest of the greaseproof paper, enable JavaScript in your browser is cool and fold. Light coloured and thickened roulade over, starting a Swiss roll tin, is..., enable JavaScript in your browser the mint and chocolate work extremely well.. Fluffy, thick, and this post is my Ode to Delia tin. The cream all over the soft peak stage bowl over a saucepan of simmering water without! Ends of the more common vanilla extract ; mix on low speed for a couple minutes! And icing can also watch how to cook the perfect citrus sweet treat, yes, Squidgy I! Quite normal and all the other ingredients into the bowl touching the water our exclusive competition in with! Normal and all hands on deck to make a chocolate roll for a full set to giveaway with our competition. Cut and fold the egg whites to stiff peaks with a similarly sized of! Fold them into the rest okay ' need the chocolate swirled round with the cream over! Gently cut and fold the egg whites to stiff peaks with a pinch of.. Further than Delia Smith, food heat and add 2 tbsp of water and leave melted! Particularly in France, and this post is my Ode to Delia powder until it 's nice enough, not... My mouth top with a similarly sized piece of greaseproof paper what it used be...

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