Search recipes

Recipes


Chocolate Yule log

Chocolate Yule log

Description

A chocolate treat for the whole family – perfect for Christmas!

User rating - 1 ratings - average 1.5 stars.

1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0

Cooking time: 15 minutes

Method

1. Preheat the oven to 200°C/180°C fan/Gas 6. Grease and line a 20cm x 30cm Swiss roll tin. Set aside.
2. In a large bowl, whisk together the eggs and caster sugar for 4 to 5 minutes until thick and frothy. Sift the flour and cocoa powder over the egg mixture and carefully fold together, taking care not to knock any air out of the egg mixture. Pour the mixture into the prepared tin, spreading gently into the corners. Bake for 8 minutes until firm and risen.
3. Meanwhile, spread a large piece of baking parchment on a work surface and sprinkle generously with caster sugar. Turn the cooked cake onto the sugar-coated part of the paper and remove the lining paper. Trim any edges that are crisp and then carefully roll up the sponge from one long edge, being sure to roll the paper inside the cake. Set aside until cold.
4. Meanwhile, put the chocolate and 225ml of the double cream into a heatproof bowl and set over a pan
of simmering water. Heat together, stirring, until smooth. Remove from the heat and refrigerate until thick enough to spread.
5. Whisk the remaining cream until stiff enough to spread. Carefully unroll the cake and remove the parchment paper. Spread the surface with the cream. Re-roll the cake and place, seam-side down, on a serving dish.
6. Cut a slice off the cake at one end, at an angle, and place, cut-side in, against the log to form a branch. Spread chocolate mixture roughly over the cake, like bark.
7. Leave to set, then dust with icing sugar and place on your festive table to be admired, before slicing up to serve.

Each portion contains

  • Calories:

    398 kcal

    ,

    19.9%

  • Sugar:

    29g

    ,

    32.2%

  • Fat:

    25g

    ,

    35.7%

  • Saturates:

    15.6g

    ,

    78%

  • Salt:

    0.2g

    ,

    3.3%

of your guideline daily amount

Ingredients

4 large eggs
100g caster sugar,
plus extra for dusting
65g self-raising flour
40g cocoa powder
325ml double cream
200g dark chocolate
Icing sugar, to decorate