Baking Recipes - Chocolate Yule Log Recipe

Ingredients

Makes 1 log

• 3 eggs

• 75 g/3 oz caster sugar

• 75 g/3 oz plain flour, sifted twice

• 1 tablespoon hot water

• 1 teaspoon vanilla extract

• icing sugar, for dusting 

Filling and topping:

• 175 g/6 oz sugar

• 125 ml/4 fl oz water

• 6 egg yolks

• 375 g/12 oz unsalted butter, softened

• 250 g/8 oz plain dark chocolate, melted and cooled

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Method:

1. Place the eggs and caster sugar in a large bowl and whisk together until very thick and fluffy. Fold in the flour, water and vanilla extract gently but thoroughly.

2. Pour the mixture into a lined and greased 33 x 23 cm/ 13 x 9 inch Swiss roll tin, and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 8-10 minutes until golden.

3. Turn out the cake on to a sheet of sugared grease proof paper set on a damp tea towel. Trim the crusty edges, then roll up with the paper inside and leave to cool.

4. To make the filling and topping, place the sugar and water in a small saucepan and stir over a low heat until the sugar is dissolved. Bring to the boil, then boil without stirring until the temperature reaches 110°C (225°F) on a sugar thermometer.

5. Whisk the eggs yolks in a large bowl and continue to whisk while pouring on the syrup in a thin stream. Whisk until thick and cool. Gradually whisk in the butter and finally fold in the melted chocolate.

6. Unroll the cake and spread with half of the chocolate butter cream. Roll up neatly and place on a silver cake board. Cut off the end of the roll at an angle and attach to one side of the roll to resemble a branch.

7. Cover the cake evenly with the remaining chocolate butter cream and score the surface with the tines of a fork to resemble bark.

8. Chill in the refrigerator until firm. To serve, dust the cake with icing sugar.