Chocolate Yule Log
A whisked chocolate sponge rolled around whipped cream, then covered in chocolate icing and scored to look like bark.
| prepPreheat oven to 400°F / 200°C (180°C fan / gas 6) | ||||||
| prepButter and line a 23 x 32 cm / 9 x 13 in Swiss roll tin with baking parchment | ||||||
| 3 eggs | Whisk eggs & sugar 8 min | Sift in dry mix, fold, pour into tin | Bake 400°F / 200°C, 10 min | Roll up in parchment, cool | Unroll cake, spread cream & mints, re-roll | Cut branch, ice log, mark bark, decorate |
| 85 g golden caster sugar | ||||||
| 85 g plain flour, minus 2 tbsp | ||||||
| 2 tbsp cocoa powder | ||||||
| 1/2 tsp baking powder | ||||||
| double cream, remainder of the 284 ml pot (for the filling) | Whisk cream until it holds shape | |||||
| 2-3 extra strong mints, crushed (optional) | ||||||
| 50 g butter | Melt butter & chocolate over hot water | Stir in syrup & cream, beat in icing sugar | ||||
| 140 g dark chocolate, broken into squares | ||||||
| 1 tbsp golden syrup | ||||||
| 5 tbsp double cream (for the icing) | ||||||
| 200 g icing sugar, sifted | ||||||
| icing sugar, unsifted, to decorate | ||||||
| holly sprigs to decorate (remove the berries before serving) | ||||||
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