Delia Smith Chocolate Log Recipe​

This decadent Delia Smith Chocolate Log is made with rich dark chocolate, cocoa powder, fresh eggs, sweetened chestnut purée (crème de marrons), and double cream. The result is a velvety, flourless chocolate sponge filled with luxurious layers of mousse and chestnut cream. It creates a stunning festive centerpiece, making it the perfect dessert for a cozy Christmas dinner or a special holiday celebration.

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Delia Smith Chocolate Log Ingredients

For the Cake:

• 6 large eggs, separated
• 150g golden caster sugar
• 50g cocoa powder, sifted

For the Chocolate Mousse Filling:

• 110g dark chocolate (70–75% cocoa solids), broken into small pieces
• 50ml warm water
• 1 large egg, separated (yolk and white needed)
• 10g golden caster sugar
• 150ml double cream (note: this amount is split between the mousse and the chestnut layer, see below)

For the Chestnut & Cream Layer:

• 1 x 250g tin Crème de Marrons (sweetened chestnut purée)
• 1 tablespoon double cream (taken from the 150ml listed above)
• Remaining double cream (from the 150ml listed above)

To Finish:

• Sifted icing sugar, for dusting
• Sprig of holly (optional)

How To Make Delia Smith Chocolate Log

1. Preheat and prepare: Preheat your oven to 180°C (350°F) or gas mark 4. Lightly oil a 30 x 20 x 2.5cm (12 x 8 inch) Swiss roll tin and line the base with baking parchment.
2. Melt the chocolate: Place the broken dark chocolate and warm water in a heatproof bowl. Set the bowl over a saucepan of barely simmering water. Ensure the bottom of the bowl does not touch the water. Let it melt for 5–10 minutes until glossy, then remove from heat and stir briskly until smooth.
3. Make the mousse base: Let the chocolate cool slightly for a few minutes. Stir in the single egg yolk with a wooden spoon.
4. Finish the mousse: In a clean bowl, whisk the single egg white until it forms soft peaks (the tips flop over). Whisk in the 10g of sugar until glossy. Stir one tablespoon of the whites into the chocolate mixture to loosen it, then carefully fold in the rest. Cover and chill in the fridge for 30 minutes to firm up.
5. Make the sponge batter: In a large bowl, whisk the 6 egg yolks until they start to thicken. Add the 150g sugar and whisk until the mixture thickens slightly. Quickly whisk in the cocoa powder.
6. Fold in the egg whites: In a separate clean bowl, whisk the 6 egg whites until they reach the soft-peak stage. Carefully fold these into the chocolate mixture in three batches. Use a gentle cutting motion to keep the air in the batter.
7. Bake the cake: Pour the mixture into your prepared tin and level it gently. Bake near the center of the oven for 20–25 minutes. It is done when it feels springy and puffy. Let it cool completely in the tin (it will shrink, which is normal).
8. Prepare the fillings: While the cake cools, mix the chestnut purée with 1 tablespoon of double cream in a bowl. In a separate bowl, whip the remaining double cream until it is smooth and holds its shape.
9. Assemble the log: Turn the cold cake onto a sheet of baking parchment dusted with icing sugar. Peel off the lining paper. Spread the chilled chocolate mousse over the cake. Next, spread the chestnut mixture over the mousse. Finally, spread the whipped cream over the chestnut layer.
10. Roll and chill: With the short end facing you, use the parchment paper underneath to help roll the cake away from you into a log. If it cracks, do not worry; this adds to the look. Wrap the parchment around the log to hold its shape and chill in the fridge for at least 1 hour before serving.

Recipe Tips

• Clean Equipment for Egg Whites: When whisking egg whites, ensure your bowl and whisk are completely free of grease or yolk. Even a tiny drop of fat can stop the whites from fluffing up properly.
• Folding Technique: “Folding” means gently combining ingredients without knocking out the air bubbles. Use a spatula to cut through the middle and scoop up the bottom, turning the bowl as you go.
• Don’t Overbake: The flourless sponge should feel springy. If you bake it too long, it will become brittle and harder to roll.
• Embrace the Cracks: This recipe is famous for cracking slightly when you roll it. Do not try to fix them; they give the log its authentic “tree bark” appearance. Dusting with icing sugar makes it look like a snowy log.
• Chill the Mousse: It is vital to let the chocolate mousse chill for the full 30 minutes. If it is too runny, it will squish out of the cake when you try to roll it.

What To Serve Delia Smith Chocolate Log

This log is a rich, triple-layered dessert, so it pairs best with simple accompaniments.

• Fresh Berries: Serve with raspberries or strawberries. The tartness helps cut through the richness of the chocolate and chestnut.
• Hot Coffee: A strong espresso or black coffee balances the sweetness perfectly.
• Mulled Wine: For a festive touch, serve a slice alongside a warm glass of spiced mulled wine.
• Extra Cream: If you love dairy, a pouring jug of single cream is a classic addition.

How To Store Delia Smith Chocolate Log Leftovers

• Refrigerate: Because this recipe contains fresh cream and mousse, you must store it in the refrigerator. Keep it loosely covered with foil or in a cake carrier for up to 3 days.
• Freeze: This cake freezes surprisingly well. Wrap the log tightly in plastic wrap (cling film) and then foil. Freeze for up to 1 month. Thaw it in the refrigerator overnight before serving.

Delia Smith Chocolate Log Nutrition Facts

• Calories: 340 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 165mg
• Sodium: 60mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 32g
• Protein: 7g

Frequently Asked Questions

• What is Crème de Marrons? Crème de marrons is a sweetened chestnut purée often flavored with vanilla. You can usually find it in the baking aisle or the jam section of well-stocked supermarkets.
• Why did my chocolate seize (go lumpy) when melting? Chocolate seizes if water gets into it or if it gets too hot. Ensure the water in your pan is barely simmering and that no steam or splashes get into the chocolate bowl.
• Can I make this recipe ahead of time? Yes, this is actually better if made a few hours ahead or even the day before. Ideally, make it in the morning for an evening dinner to give the layers time to set and the flavors to meld.

Try More Recipes:

• Delia Smith​ Chocolate Brownies Recipe
• Delia Smith Cherry Cake​ Recipe
• Delia Smith Carrot Cake​ Recipe