This is the traditional French yule log, or chocolate log. If you thing that the traditional Christmas pudding is too heavy (or too hot if you’re in the Southern Hemisphere), why not prepare this true Christmas classic instead (or even as well)? This is also vegetarian.
Prep time: 20 minutes/Cook time: 20 minutes/Serves: 8-10
Ingredients:
For the chocolate sponge:
4 large eggs
100g (3½oz) caster sugar
65g (2½oz) self-raising flour
40g (1½oz) cocoa powder
For the chocolate ganache topping:
300ml (1 1/4 cups) double cream
300g (10½oz) dark chocolate (around 35-40% cocoa solids), broken into small pieces
For the cream filling:
300ml (1 1/4 cups) double cream, whipped
To decorate:
icing sugar, for dusting
a toy robin or sprig of holly, to garnish
Method:
Pre-heat your oven to 200C (180C fan/400F/Gas 6). Lightly grease a 33x23cm (13x9in) Swiss (jelly) roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
For the sponge: in a large bowl, whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture.)
Pour the mixture into the lined tin and spread evenly out into the corners. Transfer to the centre of your pre-heated oven and bake 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.
Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
Cut a score mark 2.5cm (1in) in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.
While the cake is cooling, prepare the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge to firm up (this icing needs to be very thick for piping).
Carefully ncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch.
Transfer the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced. Alternatively, just use a palette knife to spread on the icing and create a rough bark texture using a fork.
Dust with icing sugar and garnish with fresh holly or a little robin to serve.
