Chocolate Christmas log
This decadent chocolate roulade is light, rich, and indulgent - a perfect dessert for festive occasions or elegant dinners. Made with a delicate chocolate sponge and filled with whipped cream, it’s rolled to perfection and finished with a dusting of icing sugar for a beautiful presentation.
Updated : 06 October, 2025
Easy
About 20 min.
Ingredients
225 grams
Chocolate
1 teaspoon
Instant coffee
5
Egg yolks
5
Egg whites
140 grams
Sugar
as needed
Powdered sugar
150 milliliters
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Line a 33x23cm Swiss roll tin or baking tray with a double layer of non-stick baking parchment, leaving the edges slightly overhanging.
Step 2
Preheat the oven to 200C.
Step 3
In a heavy-based saucepan, gently melt the chocolate and coffee with 85ml/3fl oz water over a low heat.
Step 4
In a large bowl, beat the egg yolks and caster sugar together until pale and mousse-like. Stir in the melted chocolate mixture.
Step 5
Whisk the egg whites until stiff but not dry. Using a large metal spoon, fold a small amount into the chocolate mixture to loosen it, then gently fold in the rest. Spread the mixture evenly into the lined tin.
Step 6
Bake for about 12 minutes, or until the surface is firm and lightly browned.
Step 7
Remove from the oven and slide the parchment with the sponge onto a wire rack. Leave uncovered to cool completely.
Step 8
For the filling, whip the cream until soft peaks form.
Step 9
Once the sponge has cooled thoroughly, place a clean sheet of greaseproof paper on the work surface. Turn the roulade out onto the paper and carefully peel away the lining parchment. Spread the whipped cream evenly across the surface.
Step 10
Using the paper underneath to help, roll the cake up firmly from one of the short ends. Rest the roulade on its seam, wrap tightly in the greaseproof paper, and refrigerate for at least 30 minutes or up to overnight.
Step 11
Before serving, dust with icing sugar and, if you wish, you can garnish with holly leaves and berries for a festive touch.