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Olive and tomato savoury curd, £1.37 a jar
Weights, weight and mattresses

Feeling very pleased with myself today. Not only did I get up to the gym and did a really good session, but I’ve done a fasting day of the 5:2 diet as well, and actually done it properly.

A few friends are coming to dinner tomorrow, so this evening, I am making a pudding. Delia Smith’s Chocolate Squidgy Log, something I’ve made lots and lots of times.

This is another recipe from Delia Smith’s Complete Cookery Course

For the roulade
150g sugar, Asda 500g/65p, 19p
6 eggs, separated, 15 mixed weight eggs £1.25, 50p
50g cocoa, Asda 250g/£2.28, 46p

For the chocolate mousse
225g plain chocolate, value bar 100g/30p, 60p
2 eggs, separated, 15 mixed weight eggs £1.25, 17p
225ml double cream, whipped to firm peak, 600ml/£1.60

Total cost £3.52. Serves 10, 35p a slice, which I appreciate is considerably more than I usually post a recipe for. However, this is a quality pudding, that really will serve 10. Lovely on its own, even better with a dollop of cream or ice cream.

I generally use 2 x 100g bars and forget about the 25g

Pre-heat oven to 180C/150 fan, Gas Mark 3

Line a Swiss roll tin, 29cm x 18cm and about 2.5cm deep with greaseproof paper and oil very lightly.

For the roulade
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Whisk the egg whites in a very clean and dry bowl until they reach the soft peak stage.

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In a separate bowl, whisk the egg yolks and sugar until thick. Sift in the cocoa and gently stir in the whisked egg whites.

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Pour into the lined tin and bake for 20 minutes. Remove from the oven and leave to cool in the tin, where it will sink dramatically.

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For the chocolate mousse
Put a little water into a saucepan and bring to the boil. Break the chocolate into a bowl and place over the water. Do not let the bowl touch the water. Add 2 tblsp milk, keep warming the chocolate until it melts and beat until smooth. Now beat in the egg yolks. Wait until the chocolate is cool and gently fold in the whisked egg whites.

In the many times I have made this, for a reason that I don’t know, adding milk works fine. When I am being tight and I swap it for water, the chocolate splits, so I would advise you to use milk.

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When the roulade is cool, place a piece of greaseproof paper on the worktop and dust with icing sugar. Now tip the roulade onto the sugared paper, and remove the lining paper on the bottom.

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While the chocolate mousse is still soft, spread onto the cake and top with the cream.

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Now firmly grasp the long edge of the greaseproof paper and tip the roulade over, starting a Swiss roll shape. Using the paper to help you, continue to roll the roulade, forming it with the paper when you need to. It will probably split, but that’s fine, it adds to its charm.

When you serve it, dust the whole thing with icing sugar.

This is a great pudding, soft sponge, intensely chocolatey mousse and cream.

Lots of variations, you could use milk or white chocolate. Substitute flour for the cocoa in the sponge and you could vary it even more. Add a little vanilla and use your favourite jam instead of the mousse with the cream.

Stay with the chocolate and add a little orange zest. Create a retro Black Forest by using black cherries or black cherry jam in the middle. Or have a look at the Victoria Sponge post for lots of other ideas

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Olive and tomato savoury curd, £1.37 a jar
Weights, weight and mattresses
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