CHOCOLATE YULE LOG

A CHRISTMAS CLASSIC!! CHOCOLATE HEAVEN ROLLED INTO THE CUTEST CHOCOLATE LOG. PERFECT FOR A FAMILY GATHERING OR CHRISTMAS DESSERT

INGREDIENTS

70g COCOA POWDER
65g PLAIN FLOUR
4 EGGS
100g CASTER SUGAR
300ml DOUBLE CREAM
200g DARK CHOCOLATE
100g BUTTER
150g ICING SUGAR (PLUS A LITTLE EXTRA FOR DUSTING)

RECIPE

  1. PREHEAT OVEN TO 180 (FAN)
    MIX EGGS WITH CASTER SUGAR (PREFERABLY IN A MIXER) TILL LIGHT IN COLOUR AND FROTHY
  2. NOW SIEVE IN 40g COCOA POWDER AND FLOUR. GENTLY USING A SPATULA FOLD IN THE DRY INGREDIENTS. DO THIS VERY CAREFULLY AS YOU DON’T WANT TO LOOSE THE AIR FROM THE MIX
  3. LINE A BAKING TRAY/TIN WITH BAKING PAPER (APPROX 20cm x 30cm) NOW POUR THE MIX INTO THE TIN AND CAREFULLY TIP TO FILL THE TIN.
    BAKE FOR 10 MINUTES

  4. ON THE WORKTOP PLACE A LARGE PIECE OF BAKING PAPER AND DUST WITH ICING SUGAR.
    REMOVE THE TRAY FROM THE OVEN AND LEAVE TO REST FOR 1 MINUTE
  5. QUICKLY TURN OUT THE SPONGE FACE DOWN ONTO THE ICING SUGAR AND REMOVE THE BAKING PAPER FROM THE SPONGE.
    NOW CAREFULLY ROLL UP THE SPONGE FROM THE SHORT END, USING THE BAKING PAPER TO WRAP INSIDE ITSELF TO PREVENT STICKING.
    LEAVE TO COOL FOR 1-2 HOURS
    MAKE THE FILLING WHILE YOU WAIT
  6. NOW TO MAKE THE BUTTERCREAM AND GANACHE. MIX 150g ICING SUGAR WITH 30g COCOA POWDER AND 100g BUTTER TILL SMOOTH AND SET ASIDE.
    FOR THE GANACHE, HEAT 300ml DOUBLE CREAM IN A PAN TILL HOT (NOT BUBBLING) REMOVE FROM THE HEAT AND ADD IN THE DARK CHOCOLATE AND MIX TILL MELTED. SET ASIDE FOR 30 MINUTES TO COOL AND THEN ADD TO THE FRIDGE FOR 1 HOUR
  7. UNROLL THE SPONGE AND CAREFULLY SMOTHER OVER THE BUTTERCREAM ALL OVER AND REROLL IT BACK UP INTO A LOG.
    PLACE ONTO YOUR DESIRED CAKE STAND OR BOARD.
    USING AN ICING NOZZLE (I USED PIPING NOZZLE 47) PIPE ON IN LINES ALL OF THE GANACHE.
    IF YOU DON’T HAVE AN ICING BAG AND NOZZLE JUST SPREAD ON THE GANACHE AND USE A FORK TO MAKE THE PATTERN
  8. DECORATE HOWEVER YOU WISH. I OPTED FOR FONDANT ICING HOLLY AND BERRIES

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