Chocolate Yule Log
Hello there!
It's December!! That only means one thing...Christmas! I could not resist doing a chocolate Yule log recipe for my first Christmas recipe this year. It's a very light chocolate Swiss roll with whipped cream in the centre and covered in a chocolate frosting. This recipe is also gluten-free since it uses no flour, only cocoa powder. Enjoy!
The Recipe: Chocolate Yule Log
For the sponge:
- 6 eggs, all separated into yolk and white
- 100g caster sugar
- 5 tbsp cocoa powder
- 4 tbsp caster sugar
- Pinch salt
- 300ml double cream
For the frosting:
- 150g butter, softened
- 200g icing sugar
- 100g plain chocolate, chopped
- Decorations of your choice, e.g. chocolate curls, Christmas decorations etc
Preheat an oven to 190 C/Gas mark 5. Line a 33 x 23cm Swiss roll tin with grease-proof parchment paper. To make the sponge, separate all 6 eggs so the whites are in one bowl and the yolks are in another. To the egg yolks, add 100g sugar and whisk until thick and pale, then add the cocoa powder and a pinch of salt. In the other bowl, whisk the egg whites with an electric whisk. Add the 4 tablespoons of sugar a little at a time until you have soft peaks, like a meringue. 
Add the two mixtures together slowly, folding together so it remains light. Place in the prepared tin and bake for 12-15 minutes until the sponge springs back. Place a larger piece of parchment paper on a work surface. When the sponge is cooked and still warm, place on the new parchment paper, remove the baking parchment that is on the sponge to line the tin and roll the sponge as if the paper was the filling. Leave to cool.
While the sponge is cooling, whip the cream with clean electric whisk beaters. Unroll the sponge when cold, cover in cream and roll back up discarding any parchment this time. Trim the edges of the roll so they are neat. 
To make the frosting, cream together the butter and icing sugar. In a glass bowl over a pan of boiling water melt the chocolate then add to the butter mixture and beat well. If too soft, place the icing in the fridge before decorating. I used a folk to create a striped effect like bark when decorating and I would recommend decorating it on the board/lid of a box you will be keeping it in so you don't need to transfer it once decorated. Add finishing touches like decorations or just a dusting of icing sugar. |
| Chocolate Yule Log...ta dah! |
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https://littlechefbeth.blogspot.com
Want to try another Christmas recipe? What about these Chocolate Brownie Christmas Trees?
