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How to make a chocolate log
by Rose Smith editor of Tesco Food Club

Do your Christmas cooking like the pros this year with help from one of the video masterclasses with insider tips produced for the Tesco Food Club. The videos show you all the essential techniques and savvy seasonal shortcuts you need.

Bored of Christmas cake? Here's an indulgent alternative that's quicker to make. Swiss rolls are a versatile cake and combine the lightness of fluffy sponge with a rich filling. Here we’ve gone for all-out chocolate to make a Christmas yule log.

Rose Smith

Rose SmithFrom a young age, Rose Smith has had a passion for food, cooking and ingredients. She learnt the basics from two other talented cooks - her mum and granny - and then honed her skills at the Ashburton Cookery School in Devon.

Rose has been editor of Tesco Food Club for nearly two years. The magazine is a celebration of food - from delicious ways to cook with seasonal fruit and veg, to everyday and weekend recipes and expert tips.

To help all cooks prepare for Christmas and learn some savvy skills, Rose and the Tesco Food Club team created This website features six really useful how-to videos, from how to prepare a whole salmon (without having to buy an expensive fish kettle) to preparing vegetables.

"If you only do one thing this Christmas," says Rose, "make sure it's blanching your Christmas dinner veg such as sprouts and carrots. Prep and plunge them in boiling water on Christmas Eve then store in the fridge overnight. As your turkey is resting, you can quickly finish cooking them - either by glazing in pan or reheating in the microwave, then serve. No last-minute rush and no soggy veg, perfect."


For written instructions please scroll down the page


Swiss rolls are a versatile cake and combine the lightness of fluffy sponge with a rich filling. Here we’ve gone for all-out chocolate to make a Christmas yule log.


3 large eggs
100g caster sugar
70g plain flour
30g cocoa powder
1 - 2 tbsp hot water

100ml double cream, whipped

Butter cream:
75g butter, softened
125g icing sugar, sifted
100g Tesco Luxury Continental Dark
Cooking Chocolate, melted
1 tsp vanilla essence


How to cook salmon Step 1   How to cook salmon Step 2
Step 1
Preheat the oven to 220įC / 200įC fan / Gas 7. Grease a 31cm x 21cm Swiss roll tin or baking tray and line with non-stick baking paper. Make the sponge by beating the eggs and sugar in a bowl with an electric whisk for 6 - 8 minutes until pale, airy and increased in volume. It should be thick enough to leave a trail on the surface when you lift the beaters.
Step 2
Sift the flour and cocoa into the bowl and fold in using a large metal spoon until completely combined. At this stage, you donít want to loose any air from the mixture so use quick, careful movements. Add 1 - 2 tbsp of hot water to loosen the mixture then fold in again. Put the mixture into the tin, spreading it evenly into the corners. Cook for 8 - 10 minutes.
How to cook salmon Step 3   How to cook salmon Step 4
Step 3
Lay out a long piece of baking paper on your work surface and sprinkle with caster sugar. Turn out the hot sponge onto the clean baking paper and peel off the lining paper. Neaten the edges with a sharp knife, then roll up, using the paper to help you. Leave to cool. Make the butter cream by melting the chocolate in a glass bowl set above a little simmering hot water in a saucepan. Pour into a bowl with the butter, icing sugar and vanilla essence and beat together with a wooden spoon until smooth. Whip the cream.
Step 4
Gently unroll the sponge. Donít worry if it cracks as itíll be covered with icing. Spread the sponge with about half the butter cream. With another spatula, add a layer of whipped cream. Reroll the sponge, using the paper to start you off. Transfer to a plate then cover with the rest of the butter cream making bark patterns in the icing.
How to cook salmon Step 5  

Serves: 8

Preparation time: 30 minutes

Cooking time: 8 - 10 minutes

For a lovely, airy mixture, take the eggs out of the fridge an hour before you need them as they will whisk to a greater volume.

Step 5
Chill in the fridge. Before serving, dust with icing sugar and decorate with chocolate decorations (see our How to make chocolate decorations video masterclass).

Reproduced with permission of

Published 17 November 2009