- 100g (4oz) caster sugar
- 4 large eggs
- 75g (3oz) self raising flour
- 40g (1 1/2 oz) cocoa powder
- Chocolate Icing:
- 250g (10oz) Chocolate (Bournville or Milk)
- 450ml (3/4 pint) double cream
- 4 tablespoons jam (your preference)
- Icing Sugar to dust
Christmas Chocolate Yule Log,
By Sharon (The Cake Recipe)
This recipe has been adapted from one of Mary Berry’s recipes and works perfectly every time. It’s really delicious and is one I make every Christmas for my family.
. Preheat the oven to 180°C (fan oven) Gas Mark 6.
. Lightly grease a swiss roll tin (33 x 23cm / 13 in x 19 in) and line with greaseproof paper or baking parchment
. For the sponge : ina large bowl whisk the eggs and sugar using an electric whisk until the mixture is pale yellow, light and frothy (it doesn’t need to thicken)
. Sift in the flour and cocoa powder and gently fold together using a metal spoon until all incorporated (be careful not to beat any of the air out of the mixture)
. Pour into the lined tin and spread evenly into the corners
. Bake in the centre of the pre-heated oven for approx 10 minutes until spongy to touch and the sides are shrinking away from the edge of the tin
. Place a piece of baking parchment bigger than the cake on the work surface. Invert the cake onto the paper and remove the lining paper from the bottom of the cake
. Trim the edges with a sharp knife to neaten
. Whilst the cake is still warm roll up from the longer edge using the paper, rolling with the paper inside – leave to cool
. Meanwhile make the icing: melt the chocolate and 300ml (1/2 pint) cream in a bowl over a pan of simmering water until completely melted (be careful the bowl doesn’t touch the water and the mixture doesn’t overheat).
. Place in a fridge to cool and thicken (the icing needs to be thick enough to pipe)
. Whip the remaining cream
. Uncurl the swiss roll and remove the paper. Spread a third of the icing over the cake, then spread the whipped cream on top and re-roll tightly
. Cut a quarter of the cake off at an angle (to make the branch)
. Transfer the large peice of cake onto your serving plate / board and angle the cut end of the cake to make a branch
. Cover the surface with melted apricot jam (I melt it in the microwave for approx 20 seconds) – this helps the icing stick to the cake.
. Put the remaining icing into a piping bag (with star nozzle) and pipe long thick lines along the cake covering it completely so it looks like bark.
. Dust with icing sugar
Comments on Chocolate Log Recipe:
I tend to use strawberry jam instead of apricot (or whatever jam I’ve got in my cupboard) to spread over the chocolate log. I also prefer to use milk chocolate instead of Mary Berry’s recommended dark Bournville. I’ve made the recipe using both and either way it’s delicious – down to your personal preference).
Tips: Once the icing has cooled in the fridge if it doesn’t seem thick enough then give it a little whisk to thicken. If you don’t have a piping bag you can just spread the icing on top – this looks equally appealing.
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