Chocolate Yule Log
Chocolate Yule Log
180g dark cooking chocolate
chopped. 6 eggs, separated
3/4 cup caster sugar
2 Tbsp plain flour, sifted
1 Tbsp icing sugar
1 Tbsp cocoa
1 Tbsp cinnamon
FILLING:
200 ml thickened cream
2 Tbsp Tia Maria (or liqueur of your choice)
1 Tbsp icing sugar
TO DECORATE:
half punnet of strawberries
half punnet of blueberries
Preheat oven to 180 degrees Celsius. Grease and line a 40cm x 27cm
Swiss roll tin with baking paper lightly coated with cooking oil
spray. Place chopped chocolate in a heat-proof bowl. Sit the bowl
over a saucepan of simmering water, to melt chocolate. Once melted, set
aside to cool. In another bowl, use and electric beater to whisk egg
yolks and 2/3 of caster sugar together until the mixture is pale and
thick. Then pour in melted chocolate and whisk. When it is combined,
fold in sifted flour.
In a separate bowl, whisk egg whites until still, sprinkling in the
remaining sugar as you go. Then using a large metal spoon, gradually
fold in egg white mixture into the chocolate mixture. To do this
start slowly by adding only a 1/4 cup of the egg white, the gradually add
the rest. This will ensure the right consistency. Pour mixture into the
prepared tin, making sure your spread it all the way into the
corners. Bake for 12 minutes. When the cake is ready remove it from oven
and allow to cool and cake rack for 5 - 10 mins.
In a small bow, use a spoon to combine icing sugar, cocoa and cinnamon.
Pace a large sheet of baking paper on a flat surface, then sift over
icing sugar to cover paper completely. Quickly flip the cake onto
the baking paper in one clean movement. Allow it to cool. To Make The
Filling: whisk cream, liqueur and icing sugar together in a separate
bowl until firm then set aside. Carefully peel the greased baking
paper from the cake and spread over cream filling, making sure to leave a
10mm border all around.
Starting at one end, gently roll the cake into a log, using the
baking paper (or a clean tea towel) to prevent it from crumbling.
Transfer cake careful onto serving platter. Refrigerate until ready to
serve.
TO DECORATE Lightly dust the log with icing sugar to give it a
professional finish then decorate with the berries. (or for Christmas log,
cover sponge with chocolate cream then place a sprig of holly
(real or fake) on one end.. You can do anything with this shape cake..
:)
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