Save to your scrapbook
Chocolate Yule Log
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This decadent yule log makes a fabulous centrepiece for festive gatherings. The sponge is made by whisking the eggs and sugar to a thick foam before folding in the flour and cocoa. This ensures a light airy cake to offset the richness of the chocolate and chestnut filling and creamy chocolate icing.
For best results use a good-quality plain chocolate with approximately 72% cocoa solids, such as Waitrose Continental Plain Chocolate or Green & Black's Organic Cooking Chocolate.
Take the eggs out of the fridge an hour before using as they whisk to a greater volume at room temperature.
Don't be tempted to rush the whisking process as the cake will collapse in the oven if the mixture is too thin.
The chocolate can be melted in the microwave in paragraph 4 of the instructions. Break into squares and place in a heatproof bowl. Heat on medium for 1 minute, then stir gently and heat for a further 30-60 seconds until melted.
The yule log will keep well for up to 3 days in the fridge, loosely covered with foil. It can also be frozen for up to 1 month. Open freeze until firm, then wrap in foil or place in an airtight container. Allow to defrost overnight in the fridge.
Swiss roll tins vary in size. If you use a slightly smaller tin at 24cm x 34cm it will take 15 to 20 minutes longer to cook.
Holly and berries are poisonous to eat. If you use them as a decoration, wrap the stalk in foil before placing it in the log.
26cm x 35cm shallow Swiss roll tin or baking tray
Baking parchment and clingfilm
Small, medium and large mixing bowls
Tablespoon, large metal spoon and teaspoon
Flat serving plate or cake board
This recipe was first published in December 2003.