Regular readers will be aware that, inspired by the Edinburgh Cake Ladies and the West Lothian Baking Club, I have recently set up the Glasgow Baking Club.
We had our very first meeting on Sunday April 01. The theme for the first meeting was Your Favourite Bakes.
This was a no-brainer for me… it had to be Delia Smith’s Squidgy Chocolate Log.
This heavenly chocolate mousse and cream-filled flour-less chocolate roulade is one of my earliest food memories.
My Mother would often make this when having friends round for dinner. I would be first in line to lick the bowl when Mum was making this, and was thrilled to help use up the leftovers the day after Mum & Dad’s dinner guests had been.
The other thing I love about this recipe is that the ingredients list is so short and simple. One of the things I love most about baking is taking 4 or 5 ingredients and creating something so delicious!
Read more about the first meeting of the Glasgow Baking Club, and feast your eyes on all the other beautiful bakes.
- 6 large eggs, separated
- 150g caster sugar
- 50g cocoa powder, sifted
- 225g dark chocolate (I use Bournville)
- 2 tbsp water
- 2 large eggs, separated
- 250ml double cream, softly whipped
Preheat the oven to 180°C.
Lightly grease and line a swiss roll tin (29cm x 18cm x 2.5cm) with baking parchment.
Begin by making the filling…
Break the dark chocolate up into small pieces and place in a heatproof bowl with the water, and place over a pan of simmering water, until melted.
Remove from the heat and combine by stirring until smooth.
Leave until cool.
Beat the 2 egg yolks, lightly, on their own, and then into the chocolate mixture.
Whisk the egg whites until stiff, and then fold into the chocolate mixture (I start by folding in a third of the egg whites to loosen the mixture before folding in the remaining egg whites).
Cover the bowl with cling film and refrigerate.
Now, time to make the cake…
In a large bowl whisk the egg yolks until they start to thicken, then add the caster sugar and whisk until incorporated. Take care not to let the mixture get too thick.
Add the sifted cocoa powder, and combine until smooth.
In a large, clean bowl whisk the egg whites until they reach the soft peak stage, and then fold gently into the chocolate mixture.
Pour into the prepared tin.
Bake for approximately 20 minutes.
When ready the cake will be puffy and springy, and a fine skewer inserted into the bake should come out clean.
Leave in the cake tin to cool completely.
It will shrink considerably as it cools.
For the assembly…
Turn the cake out onto a piece of baking parchment dusted with icing sugar.
Peel the baking parchment away from the bottom of the cake, which should now be facing upwards.
Spread the chocolate filling over the cake, followed by the whipped cream.
Be brave and roll!
Delia rolls with the shortest end nearest you, which, in my opinion, gives you a short stubby-looking roulade.
I prefer a longer roulade, so roll with the longest end nearest me!
NB – If you don’t have it already, Delia Smith’s Complete Cookery Course is a bookshelf essential!