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This recipe was taken from the Take a Biscuit recipe book, written and published by us.

Chocolate Cappuccino Log


  • 1 (approx.) x 125 g packets of Bakers Boudoir Biscuits
  • 65 ml coffee liqueur or sweet black coffee
  • 3 jumbo eggs, separated
  • 65 ml castor sugar
  • 45 ml coffee granules
  • 300 g melted milk chocolate
  • 200 ml melted butter
  • 250 ml cream, stiffly beaten
  • 100 g melted dark chocolate
  • extra whipped cream

Chef's hint:

A chocolate lover’s dream this, to be served in happy, generous slices, the width of a Bakers Boudoir Biscuit. So don’t rush it: make it the day before. That will ensure that it sets well overnight.


Line a small loaf pan with cling film. Sprinkle the Bakers Boudoir Biscuits with the liqueur or coffee and arrange them, standing upright with the sugared sides facing outwards, around the inner rim of the loaf pan. Arrange a few biscuits in the bottom to form a base.

To make the filling, beat together the egg yolks, castor sugar and coffee granules until the sugar and coffee dissolve, then stir in the melted milk chocolate and butter. Lightly fold in the cream so it does not lose any if its volume. Beat the egg whites into stiff peaks and also fold in lightly. Pour mixture into the biscuit base and cover completely with cling film.

Chill overnight in the fridge or a couple of hours in the freezer then turn out and decorate with the melted dark chocolate and extra whipped cream.

Serves 8 or more