A Chocolate Yule Log Recipe

When you think about Christmas dinner what would be your perfect dessert to accompany this? Christmas pudding?A trifle perhaps?Maybe mince pies? Mine will always be a Chocolate yule log and l have the perfect recipe for you to follow to make your own.

As someone who doesn't like dried fruit but has a sweet tooth a chocolate yule log is the perfect alternative to something more traditional.

The recipe is easy to follow and there is a little skill required to when it comes to rolling the log up. My first attempt did not end well and mine was cracking up but after much practice ive got there and you will too.

This recipe contains a chocolate coating instead of using buttercream which gives it an extra sweetness. You can use milk chocolate or dark chocolate, its your preference.

Have a go at making yourself and share your creations. Good luck!

Enjoy!.

Prep time: 25 minutes               Cook time: 10 minutes                        Makes: 1 Yule Log

Ingredients

For the log

100g of Caster sugar

75g of Plain flour - sifted

25g of Cocoa powder - sifted

20ml of Vegetable oil

3 Eggs

1 tsp of Vanilla extract

For the filling

300ml of Whipped Cream

2 tbsps of Icing sugar

1 tsp of Vanilla extract

1 tsp of Mixed spice

1 tsp of Honey

For the chocolate covering

200g of Chocolate for melting

200ml of Whipped cream

Cocoa powder for dusting

Equipment

2 Mixing bowls

Spatula

Greaseproof paper

Swiss roll baking tray

Electric whisk

Palette knife

Fork

Hand whisk

Knife

Chopping board

Method

1. Pre heat the oven to 180C.

2. Line the baking tray with the greaseproof paper.

3. In the mixing bowl place the eggs and whisk them until they are frothy. Add the icing sugar and begin to whisk on a low setting until a creamy texture is formed.

4. Add the flour, vanilla extract and cocoa powder and continue to whisk on a slow setting until the ingredients are combined.

5. Pour the mixture into the baking tray and use the spatula to ensure it is evenly spread. Place in the oven to bake for 10 minutes.

6. While the sponge is in the oven, prepare the work surface by laying out more greaseproof paper on the side. Sprinkle the caster sugar on top evenly.

7. When the sponge has baked, while it is still hot, carefully tip the sponge onto the clean greaseproof paper and discard the dirty one.

8. On the longest length of the sponge begin to roll the sponge up in the greaseproof paper and curl the ends.

9. Leave the sponge to cool completely wrapped up.

10. Once the sponge has cooled begin to make the filling. Place the cream into the mixing bowl and whisk to form soft peaks. Add the honey, vanilla extract and mixed spices and give a last whisk being careful to not over whisk the cream.

11. Unroll the sponge from the greaseproof paper and using the palette knife, spread the cream evenly over the sponge and re roll the sponge into the greaseproof paper and place in the fridge while you make the frosting.

12. While the sponge is setting in the fridge. Begin to make the frosting. Melt the chocolate using the Bain Marie method or in the microwave.  Add the cream and whisk together.

13. Place the sponge onto the chopping board and cut 1/4 of the sponge at an angle away from the sponge - this will be the ‘extra’ log and place a little after half way on one side of the sponge.

14. Using the spoon, begin to pour the chocolate over the sponge and cover all areas. Once the chocolate begins to set, use the fork and make indentations on the sponge to make ‘log effects’.

15. Use the icing sugar and sprinkle over the log and finished plate for effect. Add figurines to decorate as you choose.

16. Enjoy!.