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Squidgy Chocolate Log Recipe

Squidgy Chocolate Log
Servings: 8

If you want a dessert to impress, then this recipe is for you. This is a family favourite and is requested for celebrations. The cake has no flour in it, so it's very light, and indulgent with its chocolate mousse and whipped cream filling. The recipe comes from Delia Smith, and I have tweaked it slightly.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Squidgy Chocolate Log. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Squidgy Chocolate Log in your home. Then, follow these steps below to serve Squidgy Chocolate Log for your family or friends.


  • 5 caster sugar

  • 6 eggs

  • 2 cocoa powder

  • 8 dark chocolate

  • 2 eggs

  • 10 heavy cream

  • 2 Cointreau liqueur

  • 1 -2 powdered sugar

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Squidgy Chocolate Log in your home by yourself.

Directions: How to Make Squidgy Chocolate Log

  1. Line a tin measuring 9”x13\ with baking parchment.

  2. To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.

  3. Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.

  4. Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.

  5. 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.

  6. Mix in the cocoa powder.

  7. Using a clean whisk and bowl, beat the egg whites to the soft peak stage.

  8. 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.

  9. 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.

  10. 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.

  11. Gently roll up the cake lengthwise, to make a roll.

  12. Dust with more powdered sugar if needed.

  13. Note that the cake will crack during rolling but that is normal and looks attractive.

So that brings us to the end of this special Squidgy Chocolate Log recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!


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