It rises magnificently, and is wonderfully light and fluffy, which, on reflection, I decide is what's needed here. Anytime the name’s mentioned, Delia Smith would enter peoples minds. This is a yule log to be eaten greedily with spoons for pudding, rather than served in polite slices at the tea table – a proper festive indulgence. Well then look no further than Delia Smith's Double Lemon Drizzle Cake recipe, the perfect citrus sweet treat. Roll the cake back up. Roll up again, and place on the serving plate. Mix in the melted chocolate. Beat until mixture is stiff and dry looking in ap­pearance. The tradition has mostly been replaced by the eating of a log-shaped cake so last Christmas I wanted to do something new and present our families with their very own Yuletide log. This needs overnight chilling. Peel off the lining paper, and then, using the tea towel to help, roll it up tightly and leave to cool on the rack. This is a great pudding, soft sponge, intensely chocolatey mousse and cream. Photograph: Felicity Cloake, Great British Bake Off recipe yule log. See more ideas about delia smith, recipes, food. 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. In a clean bowl, whip up the egg whites to soft peaks, then fold them into the rest of the mixture. Photograph: Felicity Cloake, Delia Smith recipe yule log. Beat until mixture is stiff and dry looking in ap­pearance. Preheat oven to 200°C/400°F/Gas 6. I'm never keen on the slightly treacly bitterness of dark sugar with chocolate, but I do like the idea of a certain toffee sweetness, so, as with my own chocolate cake recipe, I'm going to use soft light brown sugar instead. Poires au chocolat suggests a chestnut cream filling, using mascarpone rather than whipped cream. Don’t worry if the roulade cracks - that is quite normal and all part of its charm. DIRECTIONS Line a tin measuring 9”x13" with baking parchment. Now, taking the edge of the silicone paper to guide you, roll the base over lengthways into a long roll, keeping it on the edge of the paper; then, transferring it to the plate, pull away the last of the paper. Environmental concerns aside, I certainly know which I'd rather give house room to over the festive period. Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Delia’s Chocolate Guiness Cake. It's strikingly rich and buttery, and too much of a contrast with the chocolate filling and icing. It's very rich, so serve small portions. 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. For this you need to melt the chocolate in a bowl over some hot water, then beat the rest of the 10 fl oz (275 ml) cream till it's spreadable – be careful not to overbeat. Add sugar and whip until fluffy, thick, and very light in color. Method. Chocolate Log Topping. Grease a 30x20cm swiss roll tin and line the base with greaseproof paper. 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. 4. However, I do have a great passion for more sophisticated chocolatey chestnut desserts, so here I'm offering a lighter version, which makes an excellent party dessert. Then, using an electric hand whisk, whisk the egg yolks until they start to pale and thicken, add the sugar and continue to whisk until the mixture becomes more thickened (do not overdo this or it will go too stiff). Not an everyday pud – but gorgeous! Always check the publication for a full list of ingredients. See more ideas about recipes, delia smith, food. First make the base by separating the eggs – put the whites in a large bowl and the yolks in a smaller bowl. 6. Sep 15, 2014 - Explore Susan Williamson Lewis's board "Delia Smith Recipes" on Pinterest. This is another recipe from Delia Smith’s Complete Cookery Course. Line a swiss roll tin 33x23x3cm with greaseproof paper. https://www.deliaonline.com/recipes/books/the-delia-collection-chocolate Delia’s recipe is a fat-free chocolate cake, layered with chocolate mousse and whipped cream. 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. Unfortunately she's very firm about making this before embarking on the cake itself and then refrigerating it, which leaves mine solid. Put a clean tea towel on a cooling rack and top with a similarly sized piece of greaseproof paper. 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. You'll find the sticky chestnut cream will make these two weld on to the rest okay. Next. When the roll is barely warm, unroll it on a board, remove the paper, and spread with the chestnut cream. I’ve based this recipe on a recipe from Delia Smith (Squidgy chocolate log). 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? Add sugar and whip until fluffy, thick, and very light in color. Dust with icing sugar for a snowy effect just before serving. Emma, author of the food blog poires au chocolat, uses a recipe she says she's adapted from a David Lebovitz sponge, which separates the eggs, whisks together the yolks with water and sugar until thick and pale, and then folds in the whipped whites along with flour, cornflour and baking powder. Although burning a gigantic log seems to have been a popular way to celebrate Christmas throughout much of Europe, we have the French to thank for its modern, and rather tastier incarnation. See more ideas about recipes, delia smith, food. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Chocolate roulade - Yule log recipe An alternative to Christmas cake. When it has melted (5–10 minutes) take it off the heat. Add the sugar and continue beating until … Method. Preheat the oven to 180C. Photograph: Felicity Cloake. If it cracks or loses its shape don't worry: just pat it back into a log shape using your hands (nothing will show because of the topping). You will also need a few holly leaves and a Delia Online Swiss-roll tin 12 x 8 inches (20 x 30 cm), greased and lined with a single sheet of baking parchment or liner, so that it comes up 2.5cm above the edge of the tin. https://threemanycooks.com/recipes/sweet-treats/chocolate-truffle-torte Delia doesn't content herself with fresh whipped cream: she also makes a chocolate mousse to spread on top. Pre-heat the oven to 180C/350F/Gas 4. Now whisk in the cocoa powder until it's thoroughly blended in. Break the chocolate into a bowl and place over the water. In a medium bowl mix together flour, cocoa powder, and salt. Now spread the cream evenly all over the log. 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. I’ve been meaning to make a chocolate roll for a while but the truth is that it scared me. Will Christmas markets go ahead this year? 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. The mint and chocolate work extremely well together. 3. Photograph: Felicity Cloake, Annie Bell recipe yule log. 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 … She describes it as "somewhere between a fudgey cake and a mousse" in her Baking Bible, but I'd suggest it's better classed as a big wodge of overindulgence. put the whites in a large bowl and the yolks in a smaller bowl. It can be made a few days in advance and it freezes well. Geraldene Holt also adds butter, which means her icing sets more solid than the others, but also makes it more prone to seizing up, so I'm keeping it simple. 7 ratings 4.6 out of 5 star rating. Spread the topping over the rolled-up sponge. For the sponge you start by beating six egg yolks until light coloured and thickened. 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. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. Delia Smith’s Chocolate Squidgy Log, something I’ve made lots and lots of times. I’m happy I’m Lucy, and I’m especially happy that Delia makes such gorgeous food. Separate the eggs. Line a Swiss roll tin with parchment paper and grease with cooking spray. 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. It rises magnificently, and is wonderfully light and fluffy, which, on reflection, I decide is what's needed here. Do not let the bowl touch the water. 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. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Mix the coffee with 1 tbsp warm water. If you want to freeze it at this stage, keep it in the paper then wrap it in foil. 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. Neither Annie nor Delia bother with any icing, but the others all use a kind of ganache, made by melting chocolate in warm cream. Preheat oven to 200°C/400°F/Gas 6. Milk chocolate gives it a more universal appeal. I made this for my dad once for his birthday and another time for a friend. Delia Smith, for all the criticism she gets at times, I think, is actually quite a gem. If you turn the … Using the greaseproof paper as a guide, roll up the roulade from one short end. Remove from the heat and beat in the … chocolate swiss roll recipe delia smith. Uncategorized ; Nov 19. Linda Collister's Great British Bake Off: How to Bake book gives a recipe for a génoise-like swiss roll, not dissimilar to that in Geraldene Holt's trusty Cakes. The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too. Add chocolate to egg yolk mixture. 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. Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. Turn the roulade out onto the paper and peel off … Next, wash the whisk heads in warm soapy water and, when they are absolutely dry, clean and grease-free, whisk the egg whites until they form soft peaks. 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. Method. Sieve the icing sugar into the bowl and beat until combined. I can grudgingly concede the idea of using a plain vanilla cake to represent the middle of the log is a clever one visually – after all, logs are sort of beige inside – but I don't like it in practice. https://epicurative.blogspot.com/2012/11/recipe-squidgy-chocolate-roll.html Oct 10, 2013 - Recipe for squidgy chocolate yule log from Delia Smith, perfect for Christmas Leave for a minute or so, then stir to a smooth paste, and allow to cool to room temperature. Green ad links may earn me a small fee at no extra cost to you. 2. Pour in the cooled chocolate … Melt chocolate in the water using a double boiler. Preheat the oven to 200C/400F/Gas 6. It is a truth universally accepted that Christmas isn't what it used to be. Delia's Classic Christmas festive delights: Chocolate chestnut log and Last-minute brandied Christmas cake. 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. Mary Berry’s Chocolate Roulade (no flour, Great British Bake Off recipe) Cool for 5 mins. Whip the cream until peaking, then fold in the melted chocolate. Yule log recipes. Heat oven to 190C/170C fan/gas 5. Oh, and she says it is easy to make. 1. Christmas Kitchen: Chocolate Yule Log with Brandy Crème Fraîche. The 'branches' need the chocolate swirled round with the fork at the ends, as do the ends of the 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. 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. Keep any leftovers in the fridge for up to three days. To make the mousse filling; In a bowl, whip the heavy cream until just going stiff. Melt chocolate in a bain marie or in the microwave, leave to cool. Squidgy chocolate log from Delia's Complete Cookery Course: The Classic ... by Delia Smith. Dust a large piece of baking paper with icing sugar. Published: 20:22 EST, 2 December 2016 | Updated: 20:53 EST, 2 December 2016 Place one on one side of the log, cut side to join it, and the other on the other side but this time nearer the top. Next whisk the eggs and sugar lightly together – but don’t overdo this. If the icing is your favourite part of a chocolate log, then give hers a whirl: it's a solid cylinder of chocolate, butter, chestnut puree, sugar and cream. Early bûche de noël were often made with génoise sponge, cut and shaped into the form of a log, but these days, using a swiss roll seems to be standard practice.I suspect yule logs were one of the first things I ever made in the kitchen, albeit using a Lyons swiss roll as a vehicle for my homemade chocolate buttercream – to be honest, my interest at that point lay more in the realistic recreation of bark effect than what lay beneath – so, 20 years on, I'm interested to discover how the posh versions can compare. Felicity's perfect yule log. 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. It used to be sticking with Delia 's fluffier number meanwhile, sift together the cooca powder and,. 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