Chocolate and clementine block

This moist, fruity alternative to a classic Christmas pudding can be made on Christmas Eve to save time on the big day. Treat your taste buds to the irresistible combination of rich chocolate and spicy clementine. The log-shaped dessert is decorated with a velvety smooth ganache and garnished with juicy clementine segments, creating a visually stunning centerpiece for your festive table. Perfectly juicy and full of flavors, this delicious treat will have everyone craving seconds. Treat yourself and your loved ones to an unforgettable Christmas dessert that is both delicious and stress-free to prepare.


  • 200 g bar of dark chocolate (a standard supermarket own brand is sufficient)
  • 7 eggs, separated
  • 200g soft light brown sugar
  • 3 tablespoons cocoa, plus a little cocoa for dusting
  • Zest and juice of 1 clementine
  • 200g bar of dark chocolate
  • 200 ml cream
  • 2 tbsp powdered sugar
  • 200 ml cream
  • 200 ml crème fraîche
  • 2 tbsp powdered sugar
  • Zest of 3 clementines and juice of 1
  • 100 g powdered sugar, plus a little more
  • 1 clementine
  • Silver balls and white stars if you like


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Preparation steps

  1. Preheat the oven to 180°C/160°C fan/gas 4.
  2. Line a 37 x 25 cm tin with baking paper.
  3. Melt the chocolate over a pan of barely simmering water.
  4. Set aside to cool while you prepare everything else.
  5. Whisk together the egg yolks and brown sugar until the mixture is light and thick enough to leave a trace.
  6. Stir in cocoa, chocolate, clementine zest and juice.
  7. Beat the egg white until stiff, stir a third into the chocolate mixture and fold in the rest.
  8. Pour into a tin, spread carefully into the corners and bake for 16 minutes until firm to the touch.
  9. In the meantime, dust a large sheet of baking paper with a little cocoa.
  10. When the cake is ready, turn it out onto the baking paper.
  11. Do not remove the paper stuck to the bottom of the cake, just roll the cake up from one of its longer sides with the paper facing inward.
  12. Let cool down.
  13. This can be made a day in advance: wrap it in plastic wrap or store it in an airtight container after it has cooled.
  14. To make the icing, melt the chocolate, cream and powdered sugar in a bowl over a pan of barely simmering water.
  15. Allow to cool and refrigerate until spreadable.
  16. Or chill for up to 24 hours and then leave at room temperature until it is spreadable again.
  17. For the clementine cream, beat the cream, crème fraîche, powdered sugar, clementine zest and juice until fluffy.
  18. Refrigerate for up to 24 hours.
  19. For decoration, melt the powdered sugar with 100 ml of water in a small saucepan and let it bubble slightly.
  20. Use a peeler to peel off the skin of the clementine.
  21. Cut into thin strips and then add to the bubbling syrup.
  22. Let it simmer for 2 minutes, then turn it off and let it rest for another 2 minutes.
  23. Sprinkle some additional sugar on a plate.
  24. Remove the pieces with a slotted spoon and add the sugar.
  25. Set aside to dry.
  26. To assemble, carefully unroll the sponge and peel away the paper.
  27. Squeeze the juice from the last peeled clementine.
  28. Spread a thin layer of chocolate icing on top and then spread with half to two thirds of the clementine cream.
  29. Carefully roll it back up and trim each end.
  30. Transfer to a serving plate and cover with the rest of the chocolate icing, using a round-bladed knife to scrape off streaks on the surface.
  31. Sprinkle with the sugared clementine peel and silver balls and/or stars if desired.
  32. Serve with the remaining clementine cream.

Nutritional Information

Equipment and tools

Make sure you have the following equipment and tools ready before you begin:

  • mixing bowls
  • Electric mixer
  • Pot
  • Baking tray or jelly roll tin
  • baking paper
  • spatula
  • Sieve
  • Whisk
  • platter
  • Sharp knife

Allergen information

This recipe contains the following allergens:

  • Eggs
  • milk

Storage and leftovers

After making the Chocolate and Clementine Protocol, follow these steps to store and enjoy leftovers:

  1. Allow the piece of wood to cool completely before storing it.
  2. Wrap the log tightly in plastic wrap or place it in an airtight container.
  3. Store in the refrigerator for up to 3 days.
  4. To serve leftovers, remove them from the refrigerator and allow them to come to room temperature.
  5. If necessary, dust with cocoa powder before serving.

Health Benefits of Chocolate and Clementine Wood

Not only is the Chocolate & Clementine Log a tasty treat for the holidays, but it also offers several health benefits. Let’s take a closer look at the key ingredients and how they contribute to the overall nutritional value of this dessert.

Dark chocolate

The recipe calls for a 200g bar of dark chocolate, known for its high cocoa content. Dark chocolate is rich in antioxidants, especially flavonoids, which can help protect the body from oxidative stress and inflammation. Consuming dark chocolate in moderation has been linked to various health benefits, including improved heart health, lower blood pressure and improved brain function.


This recipe contains 7 each of egg yolks and egg whites. Eggs are an excellent source of proteins, important vitamins and minerals. They are also rich in choline, which plays an important role in brain health and is necessary for the production of neurotransmitters. In addition, eggs contain antioxidants such as lutein and zeaxanthin, which help maintain eye health.


The Chocolate & Clementine Log gets its refreshing citrus taste from clementines. These small fruits are full of vitamin C and significantly strengthen the immune system. Vitamin C also acts as an antioxidant, supports collagen production for healthy skin, and helps absorb iron from plant foods.

Double cream and crème fraîche

The cream used in this recipe gives the log a creamy and delicious texture. Although it is high in calories and saturated fat, it is also a good source of energy. In addition, it contains important vitamins such as vitamin A, vitamin D and calcium, which are necessary for maintaining bone health.

powdered sugar

Powdered sugar is used to sweeten various components of the log. However, it should be noted that consuming excessive amounts of added sugar can have negative health effects and lead to weight gain and increased risk of chronic diseases. It is recommended to use powdered sugar sparingly.

powdered sugar

To fill the log, you need 100 g of powdered sugar. Although sugar is known for its high calorie content and potential negative effects on dental health, it is important to remember that this dessert should be enjoyed in moderation as part of a balanced diet.


Silver balls and white stars are optional decorations that can add a festive touch to the Chocolate & Clementine Log. However, these decorations have no significant health benefits and should be consumed sparingly due to their high sugar content.

Overall, the Chocolate & Clementine Log can be a delicious addition to your holiday menu. Although it contains certain ingredients that should be consumed in moderation, its key ingredients, such as dark chocolate and clementines, provide valuable nutrients and potential health benefits.

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