Chocolate Squidgy Log
Print recipe
| Serves | 12 |
| Prep time | 1 hour, 30 minutes |
| Cook time | 25 minutes |
| Total time | 1 hour, 55 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Amines Challenge, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical |
| Meal type | Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Formal Party, Special Occasions |
| From book | Delia Smith's Complete Cookery Course (omnibus edition, 1983) |
A light moist, wicked flour less cake filled with chocolate mouse and whipped cream.
Ingredients
For the cake:
- 150g caster sugar
- 6 Large eggs (separated)
- 50g cocoa powder
For the filling:
- 225g dark cooking chocolate
- 2 Large eggs (separated)
- 225ml double cream
- Pure icing sugar
Directions
| 1. | Preheat the oven to 180 C. Oil and line a 29 x 18 x 2.5 cm tin, and lightly oil the baking paper. |
| To Make the Filling: | |
| 2. | Break the chocolate into pieces in a bowl and add 2 tablespoons water. Place the bowl over a saucepan of simmering water and let the chocolate melt. Remove from the heat and beat with a wooden spoon until smooth. |
| 3. | Beat the yolks of the 2 eggs on their own, then add and beat into the warm chocolate. Allow to cool for a bit. |
| 4. | Whisk the 2 egg whites until stiff and fold into the chocolate mixture. |
| 5. | Cover the bowl and chill in the fridge about an hour. |
| To Make the Cake: | |
| 6. | Place the 6 egg yolks in a bowl and whisk until they start to thicken. Add the caster sugar and whisk until it thickens slightly - but don't let it get too thick. |
| 7. | Mix the cocoa powder into the egg yolk mixture. |
| 8. | In a separate bowl, use a clean whisk to beat the 6 egg whites until they form soft peaks. |
| 9. | Gently and thoroughly fold the egg whites into the chocolate mixture. Pour the mixture into the prepared tim. |
| 10. | Bake the cake on the centre shelf for 20 - 25 minutes, until springy and puffy. When the cake is cooked, remove fron the oven and leave it in the cake tin to cool. It will shrink as it cools. |
| To Assemble: | |
| 11. | When the cake is cold, turn it out onto a sheet of baking paper that has been liberally dusted with icing sugar. Peel away the the lining paper from the tin. |
| 12. | Spread the chocolate filling over the cake. |
| 13. | Whip the cream softly and spread over the chocolate filling. |
| 14. | Gently roll the cake up to make a log shape. The cake may crack, but this is normal. |
| 15. | Keep the cake covered and store in the fridge until ready to slice and serve. |
Note
Very High Amines, Low Salicylate, Low Glutamates, Gluten Free
