Oh, and she says it is easy to make. Do not let the bowl touch the water. 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. Method Preheat the oven to 200C/400F/Gas 6. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. First make the base by separating the eggs – put the whites in a large bowl and the yolks in a smaller bowl. Drag a fork through the icing to create a log texture. Leave for a minute or so, then stir to a smooth paste, and allow to cool to room temperature. The recipe was given to her by the chef at the Athenaeum Hotel in Piccadilly, London. This is another recipe from Delia Smith’s Complete Cookery Course. 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. Now you have a log shape, all you require is some Christmas snow. I made this for my dad once for his birthday and another time for a friend. Recipe: Chocolate roulade. 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). Gently melt the chocolate and mix this into the bowl. For the sponge you start by beating six egg yolks until light coloured and thickened. Preheat the oven to 200C/400F/Gas 6. More effort It is a truth universally accepted that Christmas isn't what it used to be. Mary Berry's Christmas chocolate log recipe - Yule log recipes Next level yule log. Put the topping butter into a bowl and beat it until it is light and fluffy. It's strikingly rich and buttery, and too much of a contrast with the chocolate filling and icing. The mint and chocolate work extremely well together. Dust with icing sugar for a snowy effect just before serving. Peel off the lining paper, and then, using the tea towel to help, roll it up tightly and leave to cool on the rack. 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. It's delicious though: I end up spooning most of it off the board and into my mouth. This recipe is something I've not cooked in a while... Friends of family used to make this when I was a little kid, then mum found out where the recipe came from and lo and behold, it was a Delia classic! 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 do like Geraldene's idea of coating the outside with caster sugar though: it supplies a nice crunch amidst all the squidgy creaminess. The yule log was a medieval favourite, after all. Grease a 30x20cm swiss roll tin and line the base with greaseproof paper. For good measure, I'm adding nutmeg too. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. 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. 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? The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too. Sieve the icing sugar into the bowl and beat until combined. 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. https://threemanycooks.com/recipes/sweet-treats/chocolate-truffle-torte Geraldene's cocoa cake is much lighter, and pleasingly chocolatey: I notice she's used self-raising flour, rather than just relying on the air in the mixture to raise the cake, which may have something to do with it. chocolate and water in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. This, sadly, knocks out Annie Bell's yule log, which is as rich as Scrooge himself. Don’t worry if the roulade cracks - that is quite normal and all part of its charm. https://www.deliaonline.com/recipes/books/the-delia-collection-chocolate 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. 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. Lightly oil and line a 23 x 32cm Swiss roll tin with baking paper. Delia Smith recipe yule log. Photograph: Felicity Cloake, Delia Smith recipe yule log. 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. Loosen the edges of the chocolate base all round, turn it out on to the paper and carefully peel off the base paper. This is a great pudding, soft sponge, intensely chocolatey mousse and cream. See more ideas about recipes, delia smith, food. Line a swiss roll tin 33x23x3cm with greaseproof paper. I’m happy I’m Lucy, and I’m especially happy that Delia makes such gorgeous food. That doesn't necessarily mean things are worse: most of us are comfortable enough to ensure that the feast of the nativity lives up to its name, for a start. Environmental concerns aside, I certainly know which I'd rather give house room to over the festive period. Now firmly grasp the long edge of the greaseproof paper and tip the roulade over, starting a Swiss roll shape. Will Christmas markets go ahead this year? 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. Heat oven to 190C/170C fan/gas 5. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Break the chocolate into a bowl and place over the water. Now whisk in the cocoa powder until it's thoroughly blended in. Put the egg whites into a large clean dry bowl, add a pinch of salt. Perfect for a treat, all rich and dark and, yes, squidgy. Nevertheless, it's nice enough, if not quite the airy filling she intended, contrasting pleasingly with the cream. Delia’s Chocolate Guiness Cake. So, they found a recipe (I don’t know where it was from, I’d hazard a guess at Mary Berry or Delia Smith), and the three of us spent the afternoon making the only yule log I can remember making en-famille. It can be made a few days in advance and it freezes well. Dust a large piece of baking paper with icing sugar. This is another recipe from Delia Smith’s Complete Cookery Course. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Neither Annie nor Delia bother with any icing, but the others all use a kind of ganache, made by melting chocolate in warm cream. To make the mousse filling; In a bowl, whip the heavy cream until just going stiff. 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. How to cook the perfect yule log | Christmas | The Guardian 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? 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). 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. 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. Photograph: Felicity Cloake. Line a tin measuring 9”x13" with baking parchment. Bake Wait until the chocolate is cool and gently fold in the whisked egg whites. 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 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. Place eggs in the clean bowl of your stand mixer. Geraldene uses dark muscovado sugar in her cake recipe, while everyone else plays it safe with plain old caster. The minute I taste it, I'm completely sold. Whip the cream until peaking, then fold in the melted chocolate. 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. 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. Chocolate squidgy log… hehehehe LOL, I’m sorry the instructions aren’t clear. It rises magnificently, and is wonderfully light and fluffy, which, on reflection, I decide is what's needed here. Add sugar and whip until fluffy, thick, and very light in color. See more ideas about recipes, delia smith, food. 4oz/110g chocolate; Method. You'll find the sticky chestnut cream will make these two weld on to the rest okay. 4. It rises magnificently, and is wonderfully light and fluffy, which, on reflection, I decide is what's needed here. 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. Break the chocolate into a basin and add 2 tbsp of water. I did it! 7 ratings 4.6 out of 5 star rating. 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. Chocolate Log Topping. Meanwhile, sift together the cooca powder and seasoning, then whisk them into the egg yolk mixture. Put a little water into a saucepan and bring to the boil. I’ve based this recipe on a recipe from Delia Smith (Squidgy chocolate log). For a better experience on Delia Online website, enable JavaScript in your browser. Unfortunately she's very firm about making this before embarking on the cake itself and then refrigerating it, which leaves mine solid. 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. Aug 6, 2020 - Explore Elda Basso's board "Delia Smith Recipes", followed by 326 people on Pinterest. Carrot Cake Roll Then cook in the oven for 10 minutes. 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 … Delia Smith’s Chocolate Squidgy Log, something I’ve made lots and lots of times. Preheat oven to 200°C/400°F/Gas 6. 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. 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. Mix the coffee with 1 tbsp warm water. Next whisk the eggs and sugar lightly together – but don’t overdo this. 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? Turn the roulade out onto the paper and peel off … Make the ganache by heating the cream to a bare simmer, then take off the heat and add the chocolate pieces and salt. 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. When it has melted (5–10 minutes) take it off the heat. This recipe is taken from Delia Smith's Christmas and The Delia Collection: Chocolate Serves 8-10. Then, using a small palette knife, spread the mixture carefully and evenly all over the base. Method. Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted. 1. 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. Squidgy Chocoltae Log. 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. A last word on the logistics of the swiss roll. Decorate with chocolate curls and blackberries. 2. Delia Smith says this is the best chocolate dessert she's eaten in years. Photograph: Felicity Cloake, Annie Bell recipe yule log. She also adds cinnamon to the mixture, instead of the more common vanilla extract. Roll the cake back up. This needs overnight chilling. 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. Preheat the oven to 180°C/350°F/gas 4. Pour this into the tin, spread out evenly, and bake for about 30 minutes until cooked and bouncy. Sprinkle this with caster sugar. Green ad links may earn me a small fee at no extra cost to you. 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. It's very rich, so serve small portions. The 'branches' need the chocolate swirled round with the fork at the ends, as do the ends of the log. In a clean bowl, whip up the egg whites to soft peaks, then fold them into the rest of the mixture. Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. 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