Christmas Yule Log Recipe

Not everyone is a fan of traditional christmas pudding but everyone loves chocolate right This chocolate swiss roll recipe decorated to look like a fallen festive log is a chocoholics heaven. And to up the game even more... weve made it a Baileys chocolate yule log

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Christmas Yule Log Recipe

INGREDIENTS

  • 4 eggs
  • caster sugar (100g)
  • self-raising flour (65g)
  • cocoa (40g)

cream filling

  • glug of double cream
  • shot of your favourite liquor – Bailey’s

icing

  • Butter, at room temperature (200g)
  • icing sugar (400g)
  • cocoa powder (50g)
  • white icing
  • sprig of holly to garnish

RECIPE

  • preheat the oven to 210°C.
  • line a swiss roll tin (33cmx22cm) or baking sheet with non-stick paper.
  • put the eggs and sugar for the sponge into a bowl and whisk until smooth, light and fluffy. It’s best to use an electric hand whisk for this to get maximum aeration as it should triple in volume at least.
  • sieve the flour and cocoa powder into the bowl and carefully fold in with a large metal spoon (avoid knocking out any air you’ve just whisked in.)
  • spoon the mixture into the tin and carefully spread to the edges.
  • bake for 10 minutes until the mixture springs back when lightly touched and it’s shrunk back from the edges slightly.
  • lay another sheet of greaseproof paper on the table and sprinkle with a handful of castor sugar.
  • turn the hot swiss roll out onto the sugared paper, score a line 2cm in from one end and start to roll, allowing the paper to catch itself inside the roll.
  • leave to cool completely whilst rolled.
  • make the butter cream icing by creaming together all the icing ingredients.
  • whip the cream to stiff peaks and fold through the alcohol (optional).
  • unroll the sponge and spread the cream in a thin layer, right to the edges.
  • roll back up and reposition on whatever you intend to serve the Yule Log on.
  • smear the chocolate butter cream all over and smooth into all the edges with a warm palette knife.
  • run a fork through the cream to give the bark-like texture and draw rings around the end of the log with the melted white chocolate in a piping bag.
  • dust with icing sugar to represent snow.
  • store in the fridge until needed and slice generously for everyone to enjoy.

makes 12 slices.

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