Main Course
Yule log
A festive yule log is a modern family Christmas classic that the whole family will love. Rich, smooth, creamy and chocolatey this is the perfect festive dessert.
Ingredients
- 4 large eggs
- 120 g caster sugar
- 80 g plain flour
- 1 tsp baking powder
- 40 g cocoa
- Chocolate Ganache filling
- 300 g cream
- 300 g dark chocolate
- 30 g butter
Method
- Preheat the oven to 190℃. Line a swiss roll tin with parchment paper.
- Sieve the flour and cocoa together. Twice.
- Whisk the eggs and sugar until they have doubled in size and is thick and creamy, almost like a mousse. This can take 6/7 minutes.
- Sieve in the flour, cocoa and baking powder. Fold in with a large metal spoon or a spatula about 1/3 at a time.Do this gently and swiftly until all the flour mixture is incorporated.
- Gently pour the mixture out on to the tray and bake in the oven for 12-15 minutes.
- It is cooked when it feels firm to the touch in the centre and the edges will have shrunken away from the sides.
- Lay a piece of greaseproof paper down on the work surface on top of a tea-towel. Sprinkle evenly with castor sugar.
- Turn the Swiss roll over onto the paper, remove the tin and greaseproof from the bottom.
- Cut a small indent along the long edge about 3cm in.
- Roll up and allow to mould into shape and cool.
- Filling: gently warm the cream over a low to medium heat in a saucepan. Add in the chocolate, melt and stir until it forms a thick glossy chocolate mixture. Set aside and allow to cool.
- When cooled, using an electric mixer whisk the chocolate ganache until it forms a smooth velvet mixture.
- Unroll the cake, spread one third of the chocolate mixture inside the cake. Roll up.
- Cut the last quarter of the cake on the diagonal. Position this on the side of the swiss roll.
- Then spread the remaining two thirds on the outside. You can pipe it on or spread with a spatula. Rake through with a fork and decorate the with some holly and a dusting of icing sugar.
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