APRIL RECIPE OF THE MONTH
Catherine, a member of Godolphin Chapter generously shares her Chocolate Log, which she loosely bases on a recipe by cookbook writer Delia Smith. This was featured in the "Readers' Best Recipes" section of the Times-Picayune newspaper last December. Congratulations, Catherine!
Catherine says this recipe is not complicated at all. It
is made in three steps: the cake part, the chocolate filling
and the whipped cream filling. Another tip is not to worry about
a few cracks when the log is formed. It all adds to the authentic
"look."
CHOCOLATE LOG
8 servings: can be made up to
a day ahead.
8 large eggs, divided
8 oz good-quality semi-sweet chocolate
2 TBSP water
Vegetable oil, for baking pan
Wax paper, for baking pan and assembling cake
5 oz sugar (1/2 C + a scant 3 TBSP)
2 oz cocoa powder (1/2 C + 2 1/2 TBSP)
Powdered sugar, for decorating
8 fluid oz heavy cream (1 C)
First, make the filling. Separate two eggs. Beat yolks a little
and set aside. Break chocolate into a small bowl and add water.
Place bowl over a pan of hot water, over very low heat, and
heat until chocolate melts, then beat with a wooden spoon until
smooth. Remove from heat, and stir reserved egg yolks into chocolate.
Allow mixture to cool a little (about five minutes), then beat
reserved egg whites until stiff, and fold them into chocolate.
Cover and refrigerate filling about an hour. It's best not to
let it get too cold because then it's difficult to spread.
Next, make the cake. Preheat oven to 350* F. Prepare a baking
pan, about 12 x 8 inches, 1 inch deep, by brushing with oil
and lining with wax paper; also lightly oil top of wax paper.
Separate six eggs, placing yolks in a large mixing bowl and
whites in a medium size mixing bowl. Beat yolks a few seconds,
then add sugar and continue beating until mixture thickens a
little. Beat in cocoa powder. Beat egg whites until they make
soft peaks, and fold them into chocolate mixture. Pour into
prepared baking pan, and bake until springy to the touch in
the center, about 20 minutes. Remove cake from oven and let
cool in the pan. It will shrink, but that's OK.
When the cake is cold, turn it out, top-side-down, onto a sheet
of wax paper dusted with powdered sugar. Peel off wax paper
from bottom of cake. Spread chocolate filling over cake. Then
beat heavy cream until it is quite firm, and spread over chocolate
filling.
Now for the hard part: gently roll up the cake so the short
ends meet; place seam underneath. The cake will crack, but that
doesn't matter. If not serving immediately, cover cake with
wax paper so it keeps its shape, and refrigerate. Cut into one-inch-thick
slices just before serving.
Catherine tells us that this "good and rich and chocolatey"
confection is her most requested dessert for home and parties
alike.
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Last Updated: September 14, 2003
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