The humble Yule Log.
Without further ado - lets get cooking.
Apron on
Here's what you need...
For the chocolate sponge...
4 large eggs
100g/3½oz caster sugar
65g/2½oz self-raising flour
40g/1½oz cocoa powder
For the chocolate icing...
300ml/½ pint double cream
300g/10½oz dark chocolate, broken into small pieces
For the cream filling...
300ml/½ pint double cream, whipped
For decorating....
icing sugar, for dusting
sprig of holly, redcurrants, holly berries or anything you want.
Here's what you do...
Preheat the oven to 200C/400F/Gas 6.
For the chocolate sponge...
4 large eggs
100g/3½oz caster sugar
65g/2½oz self-raising flour
40g/1½oz cocoa powder
For the chocolate icing...
300ml/½ pint double cream
300g/10½oz dark chocolate, broken into small pieces
For the cream filling...
300ml/½ pint double cream, whipped
For decorating....
icing sugar, for dusting
sprig of holly, redcurrants, holly berries or anything you want.
Here's what you do...
Preheat the oven to 200C/400F/Gas 6.
OK it's time to get serious. The recipe says preheat the oven, not sit on the cooker. If the cake isn't ready for when your partner comes home - you wont be sitting for the rest of the evening.
Lightly grease a 13x9in Swiss roll tin or baking tray and line with non-stick paper or baking parchment, pushing it into the corners.
No beating of eggs in this recipe. (yes I know I post it every year:))
In a large bowl whisk the eggs and sugar, whisk until the mixture is pale in colour, light and frothy.
Sift the flour and cocoa powder into the bowl and carefully cut and fold
together, using a spatula,
Pour the mixture into the lined tin and spread evenly out
Bake in the middle of your oven for say 8–10 minutes, or until it's risen and firm to the touch (sides should be shrinking away from the edge of the tin)
While that's cooking take a piece of baking parchment bigger than the tin/tray and place on your work surface. Dust with icing sugar generously.
When your sponge is cooked - carefully tip over the cake onto the paper and remove the bottom lining piece of paper.
Next...
Whilst the sponge is still warm Cut about 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge and let is cool completely.
Now the cake is cooling, make the icing topping...
Chop up your chocolate pieces and place them into a heatproof bowl.
Then heat the cream in a pan until it’s shimmering and nearly boiling.
Remove from the heat and pour over the chocolate, stirring until it is melted.
Cool to room temperature, then put into the fridge to firm up.
Next...
When the cake is cool, uncurl the cold Swiss roll and spread the whipped cream on top, and re-roll tightly (not with the paper)
Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch (I found that once you've smothered on your icing, it's can be hard to move the cake, so it's best to do it on the plate/cake board you want to serve it on)
Now, smother the chocolate icing onto the log with a palette knife.
(One for the boys or girls)
until all the cocoa and flour are incorporated into the egg mixture. (do it gently so you don't beat the air out of the mixture)
Bake in the middle of your oven for say 8–10 minutes, or until it's risen and firm to the touch (sides should be shrinking away from the edge of the tin)
While that's cooking take a piece of baking parchment bigger than the tin/tray and place on your work surface. Dust with icing sugar generously.
When your sponge is cooked - carefully tip over the cake onto the paper and remove the bottom lining piece of paper.
Next...
Whilst the sponge is still warm Cut about 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge and let is cool completely.
Now the cake is cooling, make the icing topping...
Chop up your chocolate pieces and place them into a heatproof bowl.
Then heat the cream in a pan until it’s shimmering and nearly boiling.
Remove from the heat and pour over the chocolate, stirring until it is melted.
Cool to room temperature, then put into the fridge to firm up.
Next...
When the cake is cool, uncurl the cold Swiss roll and spread the whipped cream on top, and re-roll tightly (not with the paper)
Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch (I found that once you've smothered on your icing, it's can be hard to move the cake, so it's best to do it on the plate/cake board you want to serve it on)
Now, smother the chocolate icing onto the log with a palette knife.
Doesn't need to be neat. (I cover the ends so that you can’t see any of the cream)
Run a fork along the icing to create a texture like the bark of a tree
Dust with icing sugar and garnish with fresh holly, redcurrants or whatever you decided on.
I do love a man who doesn't mind washing up after himself.
Run a fork along the icing to create a texture like the bark of a tree
Dust with icing sugar and garnish with fresh holly, redcurrants or whatever you decided on.
Picture of the finished log (not mine) I'll be making one later this month.
I do love a man who doesn't mind washing up after himself.
