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Delia Smith Chocolate Bread and Butter Pudding YouTube

Preheat the oven to 350°F (180°C). Line a large 10×12-inch (25×30 cm) baking sheet with parchment paper. For the sponge cake, whisk together the yolks and sugar in a large mixing bowl, until pale and fluffy, about 2-3 minutes. Sift the flour over the bowl and stir with a rubber spatula.

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Instructions. Pre-heat your oven to 190°c (170°c for fan-assisted ovens or Gas Mark 5) and line a (approx) 35x25cm Swiss roll tin with grease proof paper and grease with butter, then dust with flour. In a bowl, sift the flour and cocoa together and set aside. In a large, grease-free bowl add the eggs and whisk lightly before adding the sugar.

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6. For the Bûche de Nöel, preheat the oven to 180°C/gas mark 4. Line a 9" x 13" roulade tray with baking parchment. 7. Whisk the egg whites and salt until stiff. Using the same beaters,but in a separate bowl, whisk the yolks and sugar until pale, thick and creamy. 8.

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Heat the oven to 190°C/170°C fan/375°F/Gas 5. Make the sponge. Crack the eggs into the bowl of a stand mixer fitted with the whisk. Add the sugar, then whisk the mixture on high speed for 2-3 minutes, until it is pale in colour, thick, and leaves a ribbon trail when you lift the whisk.

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Bring to the boil, then remove from the heat and discard the vanilla pod. Mix the sugar and egg yolks in a bowl, then sift in the flour and cocoa powder. Pour over the hot milk and whisk. Return to a clean pan over a low-medium heat, then bring to a gentle simmer. Cook for 3-4 minutes, stirring all the time.

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Put 175g of the chocolate into a bowl over a pan of simmering water and heat gently until melted. Remove from the heat and stir until smooth. Put the egg yolks and sugar into a large bowl. Using an electric hand whisk, whisk until mousse-like, then whisk in the melted chocolate. In a dry, grease-free bowl, whisk the egg whites to soft peaks.

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Instructions to Make Delia Smith Chocolate Yule Log Recipe Follow this recipe, to make this recipe: Step 1: Preheat the oven and prepare the tin Preheat the oven to 180°C (160°C fan, gas mark 4). Grease the Swiss roll tin and line it with baking parchment, leaving some overhang on the sides. This will help you to lift the cake out later.

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Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. For the sponge, in a large bowl.

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Serves 6-8. 6 eggs, separated; 150g (5½oz) golden caster sugar; 50g (1¾oz) cocoa powder, sifted; For the chocolate mousse. 110g (4oz) dark chocolate (70-75% cocoa solids), broken into small pieces

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Set aside to cool while you beat together the butter and sugar, followed by the vanilla extract until smooth. Beat in the cool chocolate, then the remaining 1 tsp of brandy. To assemble the log, place a piece of baking parchment over the top of the sponge. Slide the wire wrack out from under the sponge, and place it on top.

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Preheat the oven to 180°C. Grease and line a 29cm x 18cm x 2.5cm Swiss roll tin with parchment. Start by melting dark chocolate in a bowl over simmering water, then let it cool. Beat the egg yolks, then mix them into the cooled chocolate. Whisk egg whites until stiff peaks form, and fold into the chocolate mixture.

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Line an aluminum half-sheet pan with parchment along the bottom, and grease with pan spray or oil. For the Cake: In a 1-quart stainless steel saucier, melt butter (or heat oil) over medium-low until quite hot, about 200°F (93°C). Off heat, add chopped chocolate and vanilla, and whisk until smooth.

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Step 2: Make the cake batter. In a large mixing bowl, whisk the egg whites with an electric whisk or a hand whisk until stiff peaks form. You should be able to turn the bowl upside down without the egg whites falling out. In another bowl, whisk the egg yolks and the caster sugar until pale and thick.

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Preheat the oven to 180 C. Oil and line a 29 x 18 x 2.5 cm tin, and lightly oil the baking paper. Break the chocolate into pieces in a bowl and add 2 tablespoons water. Place the bowl over a saucepan of simmering water and let the chocolate melt. Remove from the heat and beat with a wooden spoon until smooth.

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Place chocolate in medium bowl. Pour warm cream over mixture, and whisk until smooth. Press plastic wrap directly on chocolate, and refrigerate until set and spreadable, 1 to 2 hours. For the Cake: Adjust oven rack to middle position and preheat oven to 325°F. Lightly coat jelly roll pan (See Notes) with baking spray.

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Let it cool completely, then place a sheet of silicone paper (baking parchment), about 1 inch (2.5 cm) larger all round than the Swiss-roll tin, on a work surface and sprinkle it with some icing sugar. Loosen the edges of the chocolate base all round, turn it out on to the paper and carefully peel off the base paper.