My favourite thing about Christmas is Yule Log, I love a nice slice of Yule Log. I know Yule Log isn’t just for Christmas but I defiantly associate it with Christmas as it was always something we had in our house around Christmas time.
This year I decided maybe I would make one and include it in my Christmas recipe list. This cake is fully chocolate loaded so good if need a sweet fix.
My Christmas recipes are getting me so excited and really in the mood for a big family Christmas. December being an expensive month without all the baking included so I will only be uploading one recipe a week until after Christmas.
I added some candy cane sprinkles to the top of my yule log but it is totally up to you whether you want to add anything to the top or whether you want to leave it completely plain.
- 5 eggs
- 140 g light brown
- 100 g self-raising flour
- 25 g cocoa powder
- 285 ml double cream
- 450 g milk chocolate
- Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
- Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
- Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
- Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
- To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr.
- Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.