Dessert

Tutti-Frutti Chocolate Log

Name: Tutti-Frutti Chocolate Log
Prep time: 25 min
Cook time: 18 min
Total time: 1 h 13 min
Yield: 8 servings
Cuisine: international
Ingredients: 125 g semi-sweet chocolate finely chopped; 4 pcs egg large, separated into yolks and whites; 100 g granulated sugar; 1 tbsp water; 1 tsp vanilla extract; 60 g all-purpose flour; 0.5 tsp baking soda; 0.5 tsp salt; 0.25 tsp cream of tartar; 2 tbsp granulated sugar; 2 tbsp confectioners' sugar for dusting; 240 ml heavy cream cold; 2 tbsp confectioners' sugar; 0.5 tsp vanilla extract; 100 g candied mixed fruit finely chopped; 1 tbsp confectioners' sugar (optional)

A light chocolate sponge cake is rolled around a sweet cream filling studded with colorful candied fruit. This dessert, also known as a roulade, offers a delightful balance of rich cocoa and fruity flavors, making it a beautiful centerpiece for any occasion.

An original recipe by Forkin

Total time: 1 hr 13 min
Serves: 8
Difficulty: Hard
Per serving: 396 kcal

Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Cake

125 gsemi-sweet chocolate, finely chopped
4 pcsegg, large, separated into yolks and whites
100 ggranulated sugar
1 tbspwater
1 tspvanilla extract
60 gall-purpose flour
0.5 tspbaking soda
0.5 tspsalt
0.25 tspcream of tartar
2 tbspgranulated sugar
2 tbspconfectioners' sugar, for dusting

Filling

240 mlheavy cream, cold
2 tbspconfectioners' sugar
0.5 tspvanilla extract
100 gcandied mixed fruit, finely chopped

Garnish

1 tbspconfectioners' sugar(optional)

Equipment

rimmed baking sheet · parchment paper · electric mixer · mixing bowls · spatula · kitchen towel · wire rack · knife · whisk · sifter

The method

Step by step

1
Preheat your oven to 180°C (350°F). Line a 38x26 cm (15x10 inch) rimmed baking sheet with parchment paper, allowing some overhang on the sides, and lightly grease the paper.
About 5 min
Cook’s note: Leaving an overhang makes it easier to lift the cake out of the pan later.
2
Melt the chopped semi-sweet chocolate in a heatproof bowl set over a saucepan of simmering water, or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
About 5 min
Cook’s note: Ensure the chocolate does not get too hot, as this can cause it to become grainy.
3
In a large bowl, use an electric mixer to beat the egg yolks with the larger portion of granulated sugar on high speed until the mixture is pale, thick, and ribbony, about 3 minutes.
About 3 min
4
Gently beat the slightly cooled melted chocolate, water, and the cake's vanilla extract into the egg yolk mixture until just combined.
About 1 min
5
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
About 1 min
6
Sift the flour mixture over the chocolate batter and fold it in gently with a spatula until just incorporated. Be careful not to overmix.
About 2 min
7
In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until they form soft peaks.
About 2 min
Cook’s note: Ensure your bowl and beaters are completely free of any fat or grease, which can prevent the egg whites from whipping properly.
8
Gradually add the smaller portion of granulated sugar while beating on high speed until the whites are stiff, glossy, and hold their peak.
About 2 min
9
Fold about a quarter of the beaten egg whites into the chocolate batter to lighten its consistency.
About 1 min
10
Gently fold in the remaining egg whites in two additions, taking care not to deflate the batter.
About 2 min
11
Pour the batter into the prepared baking sheet and spread it into an even layer with an offset spatula.
About 1 min
12
Bake for 16-18 minutes, or until the cake springs back when you touch it lightly in the center.
About 18 min
13
While the cake bakes, lay a clean kitchen towel on your work surface and dust it generously with the confectioners' sugar for dusting.
About 1 min
Cook’s note: The sugar prevents the warm cake from sticking to the towel.
14
Immediately turn the hot cake out onto the prepared towel. Carefully peel off the parchment paper.
About 1 min
15
Starting from one of the short sides, tightly roll the warm cake and the towel up together.
About 1 min
Cook’s note: Rolling the cake while it's warm helps prevent it from cracking later.
16
Place the rolled cake on a wire rack to cool completely, about 30 minutes.
About 30 min
17
While the cake cools, make the filling. In a chilled bowl, whip the cold heavy cream, the filling's confectioners' sugar, and the filling's vanilla extract until stiff peaks form.
About 3 min
Cook’s note: Chilling the bowl and beaters helps the cream whip up faster and more voluminously.
18
Gently fold the chopped candied mixed fruit into the whipped cream.
About 1 min
19
Once the cake is completely cool, carefully unroll it. It will have a natural curve.
About 1 min
20
Spread the tutti-frutti filling evenly over the surface of the cake, leaving a 2cm (1-inch) border on all sides.
About 2 min
Cook’s note: Leaving a border prevents the filling from squeezing out when you roll the cake.
21
Reroll the cake tightly, this time without the towel, and place it seam-side down on a serving platter.
About 1 min
22
For a clean presentation, you can trim a thin slice off each end of the log. Dust with the optional garnish sugar before serving.
About 1 min

Per serving

Nutrition

34%Score

Calories: 395.6kcal
Protein: 5.4g
Carbs: 52.4g
Fat: 18.8g
Fibre: 1.5g
Sugar: 44.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the log tightly wrapped in plastic wrap in the refrigerator.

Reheating

This dessert is best served chilled directly from the refrigerator.