Serves 12 (portion size for diabetics)

Chocolate pistachio yule log recipe

rate this recipe Thanks for rating!

Ready in 35 minutes, plus chilling

1 tbsp black treacle
5 tbsp sunflower oil
5 tbsp milk
1 large egg
125g self-raising flour
1 tsp baking powder
3 tbsp cocoa powder
4 tbsp low-calorie sugar sweetener
184ml carton double cream
100g shelled pistachio nuts, roughly chopped
Icing sugar, for dusting
45g plain chocolate, broken up
45g white chocolate, broken up

Add to my cookbook

Print this recipe

Email a friend

1. Preheat the oven to 160°C/fan140°C/gas 3. Grease and line a Swiss roll tin (about 21 x 31cm) with baking paper.
2. Whisk the treacle, oil, milk and egg in a large bowl. Sift in the flour, baking powder, cocoa and sweetener and beat well. Pour into the baking tin and spread to all corners to fill. Bake for 15-20 minutes until risen.
3. Lift the cake out with the paper and cool on a wire rack. While still warm, cover with baking paper and a damp cloth. Cool completely. Remove the damp cloth and turn the cake over onto the sheet of baking paper. Peel off the baking paper lining.
4. Whip the cream until it just holds its shape, then stir in the pistachio nuts. Spread the cream over the cake, leaving a 2.5cm gap along one long edge. Fold over the edge with no filling and, holding the baking paper carefully, roll up tightly – don’t worry if it cracks. Discard the baking paper. Wrap in cling film and chill for 30 minutes.
5. Remove the cling film and arrange on a plate. Dust with icing sugar. Melt the chocolate in separate bowls over pans of simmering water and drizzle over the log to serve.

Nutritional info

Per serving: 268kcals, 20.6g fat (8.3g saturated), 5g protein, 15.3g carbs, 6.9g sugar, 0.3g salt

Other recipes by Lorna Brash

Other with a cuppa recipes

Carrot cake recipe

Banana yogurt cake recipe

Sticky toffee pudding recipe

Chocolate brownie cubes recipe

Vanilla shortbread recipe

Italian baked almond cheesecake recipe

Perfumed cup cakes recipe

Jam roly poly recipe

Raspberry crumble pie recipe

Ginger loaf cake recipe

BBQ recipes

Picnic dishes

Fast family food

In This Month's Issue

This month's cover dish

Rum-soaked baked peaches with Jamaican ginger cake recipe

Try these new recipes:

Summer pudding stacks recipe

Toffee fudge and strawberry cheesecake recipe

Breast of lamb stuffed with feta and mint recipe

Oriental mushroom and pak choi stir-fry recipe

Chicken and chilli chocolate stew recipe

Baked honeycomb Alaska recipe

Lamb and apricots recipe

Lamb chops with avocado salsa recipe

Roasted shallot, mushroom and smoked sausage tart recipe

Chilli crab and prawn tarts recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

August issue on sale 3 July

50 easy summer recipes... Brilliant no-cook suppers... Bill Granger's easy Indian... Gordon Ramsay's protégé, Jason Atherton of Maze Grill, cooks perfect steak... Foodie's guide to the A1...

Win a Belling range cooker

There are four to be won, each worth £1,199 each.

Buy 3 issues of delicious. for just £1

At last, the subscription offer of your dreams...