Chocolate Yule Log
Our Chocolate Yule Log is the perfect centrepiece for your Christmas Meal. This fabulous chocolatey swiss roll cake is filled with a rich and creamy centre and a fudgy chocolate frosting made with our Carnation Caramel.
Large eggs, separated
Caster sugar
Self-raising flour
Cocoa powder
Half fat crème fraiche
Dark chocolate (at least 50% cocoa solids), melted
Chocolate curls
Edible gold glitter spray
You will also need...
Baking tray 30 x 25 cm lined with parchment
Step 1 of 5
Preheat oven to 180°C (160°C for fan ovens) Gas Mark 4. Beat the egg yolks with the sugar until they are light and fluffy. Sieve the cocoa powder and flour together and fold into the egg yolks.
Step 2 of 5
In a separate bowl beat the egg whites until they are forming stiff peaks. Lightly fold the egg whites through the chocolate-egg mixture and then spread evenly over the baking parchment. Bake for 8-10 minutes until golden and springy to the touch.
Step 3 of 5
Remove from oven and tip onto a clean kitchen cloth. Remove the baking parchment and roll up gently in the towel. Set aside to cool completely.
Step 4 of 5
To make the filling, mix the melted chocolate with the Carnation Caramel and the half fat crème fraiche. When the chocolate sponge is completely cool, unroll, spread the mix over the inside of the sponge and then gently reroll making sure the filling reaches the edges.
Step 5 of 5
Use the remainder of the chocolate filling mixture to spread over the outside of the log and then garnish with chocolate curls. Finally, decorate with the gold spray and serve.
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Chocolate Yule Log
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PREP: 20 mins
COOK: 10 MINS
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Quite Easy
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SERVES: 12
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Ingredients
Large eggs, separated
5Caster sugar
150gSelf-raising flour
50gCocoa powder
50gHalf fat crème fraiche
200gDark chocolate (at least 50% cocoa solids), melted
200g397gChocolate curls
50gEdible gold glitter spray
You will also need...
Baking tray 30 x 25 cm lined with parchment
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Method
Step 1 of 5
Preheat oven to 180°C (160°C for fan ovens) Gas Mark 4. Beat the egg yolks with the sugar until they are light and fluffy. Sieve the cocoa powder and flour together and fold into the egg yolks.
Step 2 of 5
In a separate bowl beat the egg whites until they are forming stiff peaks. Lightly fold the egg whites through the chocolate-egg mixture and then spread evenly over the baking parchment. Bake for 8-10 minutes until golden and springy to the touch.
Step 3 of 5
Remove from oven and tip onto a clean kitchen cloth. Remove the baking parchment and roll up gently in the towel. Set aside to cool completely.
Step 4 of 5
To make the filling, mix the melted chocolate with the Carnation Caramel and the half fat crème fraiche. When the chocolate sponge is completely cool, unroll, spread the mix over the inside of the sponge and then gently reroll making sure the filling reaches the edges.
Step 5 of 5
Use the remainder of the chocolate filling mixture to spread over the outside of the log and then garnish with chocolate curls. Finally, decorate with the gold spray and serve.