Chocolate Yule Log

Submitted By:
Kiwi Kim


Background Info:
Its not Christmas unless I have made this Chocolate Yule log, has become a bit of a family tradition! No. of Servings:
4-6 Preparation time:
30min(s) Course:
Dessert Cooking time:
20min(s) Cooking Instructions:
Heat oven to 190C/gas 5.

Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.

Separate the eggs and put them into two large mixing bowls. Add the sugar and 2 tbsp water to the bowl with the egg yolks.

Using an electric whisk, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Then sift in the flour and cocoa powder and fold in lightly, using the whisk blades or a large metal spoon.

With a clean whisk, beat the egg whites until they are stiff, and then fold into the cake mixture. Do this in three batches, again using the blades to preserve as much air as possible.

Pour the mixture evenly over the prepared tin, carefully spreading to the edges and then bake for 10-12 mins, or until the cake is firm to the touch.

Place a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely.

Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.

To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat. Break in 400g of the chocolate and stir in until it is melted and smooth. Leave to cool, then chill until it is spreadable (this should take about an hour).

Chop the remaining chocolate, add a third of the icing into a bowl, then stir them together to make the filling.

Carefully unroll the cake and spread all the filling over the cake leaving 2cm from the edge clear. Then roll up the cake again, using the paper to help you but make sure it doesn?t get wrapped up with the cake and filling. Once done set on a board.

Transfer to a board or flat serving plate and spread the remaining icing over the cake, and dust with icing sugar to serve.