Squidgy Chocolate Log

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Treena

Squidgy Chocolate Log

I have made the mousse filling and it is really firm. What have I done? How can I rescue it?

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Lindsey, Food Editor

Squidgy Chocolate Cake

Hello Treena,

Sorry I have not been in touch sooner, I have been traveling for the past few days without any access to the Internet.
Hopefully you have resolved the problem? May I ask which version of the recipe did you follow so I can best advise you?

Many thanks
Lindsey

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Fish Wife

Squidgy Chocolate Log

I've made this recipe several times and the filling has *always* gone solid, no idea why, I think there's an error in some versions of the recipe. I use my original black Complete cookery Course book for this recipe.
I'd love to know what changes I should make to make it more mousse like / spreadable!

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Lindsey, Food Editor

Squidgy Chocolate Log

Hello Fish Wife,

When this recipe was first published in the late 70’s the plain chocolate readily available at the time and used when the recipe was developed was quite low in cocoa solids. These days, plain chocolate with cocoa solids of 70 percent or more is available everywhere. Therefore more recent versions of the recipe have been adjusted to allow for this. The Chocolate chestnut Roulade in Delia’s Happy Christmas is one of these recipes and here on the site Squidgy Chocolate Cake in recipe form and also in as a demonstration in the Cookery School, Chocolate Cakes, lesson 8.

The chocolate and egg quantities for the mousse in the Squidgy Chocolate Cake are the same as the version in Cookery Course but the water has increased to 100ml (for 225g of chocolate) and the mousse is only chilled for 30 – 45 minutes before it is used which ensures the mousse is easy to spread.

Here is the link to the recipe……
http://www.deliaonline.com/recipes/cuisine/european/english/squidgy-chocolate-cake.html

Please note that in this recipe for the cake, we now make the sponge using less sugar than the Cookery Course version and if you are making a log you will still only need 225ml of cream.

And here is the link to the video, which shows the method and the consistency.

http://www.deliaonline.com/home?lesson8#cs_lesson8

I hope that helps

Best wishes

Lindsey

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Fish Wife

Chocolate Log

Thanks Lindsey, interesting. This is a Christmas one for me so I will try the 'new' method in a few months!

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Honey

Links

Thanks for those links Lindsey... but I think the second one you give for the video is all about suitable tins (very interesting) however, it's not about consistency. I would be interested to see the video.

H x

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Lindsey, Food Editor

Chocolate Cakes Cookery School

Hello Honey,

I’m not sure why the link doesn’t always work, I think it may be to do with the fact that it changes every day.

The chocolate cakes lesson is lesson 8. This can be accessed by clicking on the Cookery School Tab at the top of the page (under the pic of Delia and the logo). Then drop down to Lesson 8 Chocolate Cakes.

Best wishes

Lindsey

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Honey

Squidgy Chocolate Log

Thanks Lindsey, I will take a look. I have a chocoholic husband and I've been meaning to do this one for years. Perhaps I'll do it for his birthday in November.

H x

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Noreen, Board Moderator

Lesson 8 link

The previous link Lindsey posted was broken, it has now been fixed and the technique can be seen here...



http://www.deliaonline.com/home?lesson8#cs_lesson8

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Stickynicky

Chocolate goes grainy

I have found that the inclusion of the water is making the chocolate go grainy. Am I doing something wrong? Also, I put the chocolate log in the fridge before serving and the mousse went hard. Am guessing I shouldn't have done that!

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Lindsey, Food Editor

For Stickynocky

Hello Stickynicky,

If the chocolate is grainy it is probably because the heat is too high or because it has been heated for too long. Sometimes if the heatproof bowl is very thin it can heat too quickly. A pudding basin would be suitable.

Are you following this recipe for the mousse as this is the most recent. It has 225g of dark chocolate to 100ml warm water.

http://www.deliaonline.com/recipes/cuisine/european/english/squidgy-chocolate-cake.html

Best wishes

Lindsey

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Stickynicky

Grainy chocolate

Thanks. I'd used the old version & guessed the "setting" mousse might be due to the cocoa solids. Before finding this post, I managed to make a version missing the water out of the chocolate last night and served it as a dessert with a sprinkling of edible glitter. It went down very well as only I knew the chocolate filling wasn't meant to be firm! :-)
I think I will need to persevere with the water, as the chocolate did seem to take ages to melt. Thanks again.

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gabbywood

Success!

Thanks to the lady who pointed out that you need to put 100 mls WARM water with the 225 gms chocolate! I had been making this cake for decades, as I bought the original Course book when it was first published, but when I changed the chocolate for 70%, the problems started and i couldn't understand what was suddenly going wrong. I reverted to the old chocolate in the red wrapper but that didn't work very well either so clearly the constitients had changed there too.
Today I made the filling and it all behaved correctly! Fantastic! As the mum of two women who can't have glutin this cake is brilliant. Thanks for the advice!

 
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