Chocolate & clementine log

This fudgy, fruity alternative to a classic Christmas pudding can be prepared on Christmas Eve to save time on the big day

  • Prep:1 hrs 15 mins
    Cook:30 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 875
  • fat 58g
  • saturates 32g
  • carbs 84g
  • sugars 82g
  • fibre 2g
  • protein 11g
  • salt 0.27g


  • 200g bar dark chocolate (a standard supermarket own brand is fine)
  • 7 eggs, separated
  • 200g soft light brown sugar
  • 3 tbsp cocoa, plus extra for dusting
  • zest and juice 1 clementine
  • 200g bar dark chocolate
  • 200ml double cream
  • 2 tbsp icing sugar
  • 200ml double cream
  • 200ml crème fraîche
  • 2 tbsp icing sugar
  • zest 3 clementines, plus juice 1
  • 100g caster sugar, plus a little extra
  • 1 clementine
  • silver balls and white stars, if you like


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  1. Heat oven to 180C/160C fan/gas 4. Line a roughly 37 x 25cm tin with baking parchment. Melt the chocolate over a pan of barely simmering water. Set aside to cool while you get everything else ready. Whisk the yolks and brown sugar until pale and thick enough to hold a trail. Whisk in the cocoa, chocolate, clementine zest and juice. Whisk whites until stiff, whisk a third into chocolate mixture, then fold in the rest. Transfer to tin, gently spread to corners and bake for 16 mins until firm to touch.

  2. Meanwhile, dust a large sheet of baking parchment with a little cocoa. When the cake is done, turn it out onto the parchment. Don’t remove the paper stuck to the bottom of the cake – just roll the cake up with the paper inside from one of its longer sides. Leave to cool. This can be made a day ahead: wrap it in cling film or keep in an airtight container once cool.

  3. For the frosting, melt the chocolate, cream and icing sugar together in a bowl over a pan of barely simmering water. Cool and chill until spreadable. Or chill for up to 24 hrs, then leave at room temp until spreadable again.

  4. For the clementine cream, whisk the cream, crème fraîche, icing sugar, clementine zest and juice until thick. Chill for up to 24 hrs.

  5. To make the decoration, melt the caster sugar with 100ml water in a small pan and gently bubble. Peel the zest from the clementine with a vegetable peeler. Thinly shred into strips, then drop into the bubbling syrup. Simmer for 2 mins, then turn off and leave for another 2 mins. Scatter a little extra sugar onto a plate. Lift out the shreds with a slotted spoon and toss in the sugar. Set aside to dry.

  6. To assemble, gently unroll the sponge and peel off the paper. Squeeze over juice from final peeled clementine. Thinly spread with a tiny bit of the chocolate frosting, then spread with half to two-thirds of the clementine cream. Carefully roll back up and trim each end. Transfer to a serving plate and cover with the rest of the chocolate frosting, using a round-bladed knife to stripe the surface. Scatter with the sugared clementine peel and silver balls and/or stars, if you like. Serve with remaining clementine cream.

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