I have meant to try this before and just never got around to it.
This is my version of Deliah Smith’s Chocolate Squidgy log. Even unadulterated it is gluten free so great for an Coeliacs out there.
The original recipe uses chocolate mousse and whipped cream to fill it. I have used my own chocolate mousse recipe that you can find on the desserts page and replaced the whipped cream with sweetened Fromage Frais. You could also use yoghurt or Creme Fraiche.
I will only detail the making of the sponge here and leave you to play around with it. If you fill it only with the sweetened dairy product this is very low in sugar/sweetener and has no fat involved at all. That is right, no fat, no flour and sweetener instead of sugar. The only clear hit is the cocoa and I have only used 25g of this.
In SW parlance this is 5.5 syns for the sponge and 23.5 syns if you include the chocolate mousse and serves 6 people. That is 1 syn each with no chocolate mousse and 4 syns per portion if chocolate mousse included, and that is for a thick slice.
Allow an absolute max of 45 minutes to prepare and cook the sponge.
The mousse is best chilled so make before hand and this takes about 30 minutes.
Your sweetened dairy bit can be made whilst the sponge is cooking.
Allow at least thirty minutes for the sponge to cool, an hour is best.
Thee is nothing complicated and you can spend a relaxing afternoon making this whilst doing other things in-between.
- 6 large eggs (separated)
- 3.5 tbsp sweetener
- 25g cocoa
- Whisk the egg yolks in a large bowl until firm and creamy.
- Add the sugar and cocoa and whisk again until fully combined. Don’t whisk too long as it could become a paste which is then too thick.
- Whisk the egg whites until you have firm peaks.
- Slowly fold the egg whites into the egg yolk mix until you have a smooth finish but you can still see bubbles of egg white in the mix (pale brown colour and speckled white).
- Pour the mix into a large baking tray lined with baking parchment.
- Add to a medium heat oven (Gas Mark 6/180 degrees) and cook for 10-12 minutes.
- Take out and put on a cooking rack to cool in the tin.
Turn out a board or serving plate and carefully removed the paper.
Cover the sponge with your sweetened dairy mix to a depth of 3 or 4mm. I used about 250ml sweetened with sugar free syrup.
Place raspberries across the surface.
Dollop chocolate mousse around the raspberries and then carefully spread to give an even coating. I used 3/4 of the chocolate mousse recipe quantity. You can obviously use other soft fruit instead.
Roll the sponge up length ways and serve. I am going to add more sweetened dairy in a line on top with some raspberries.