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Martha Collison's peppermint chocolate yule log
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Adding the flavours of peppermint candy canes makes a fun change from traditional tastes
4 British Blacktail Large Free Range Eggs
100g caster sugar
75g self-raising flour
50g cocoa powder
Icing sugar, for dusting
For the peppermint buttercream filling
150g unsalted butter, at room temperature
300g icing sugar
50ml double cream
Few drops green food colouring
½-1 tsp peppermint extract
For the chocolate ganache icing
175g dark chocolate (60-70% cocoa solids), chopped
2 tbsp golden syrup
175ml double cream
Crushed candy canes, to decorate (optional)
1. Preheat the oven to 180°C, gas mark 4 and line a large baking tray or Swiss roll tin (about 32x22cm) with baking parchment. Using a stand mixer, whisk the eggs and sugar together for about 8 minutes, or until they are thick and frothy and the whisk leaves a trail that is visible for at least 3 seconds when it is removed.
2. Sieve over the flour and cocoa powder. Use a balloon whisk to gently fold the dry ingredients into the foam until no floury patches remain. Scrape the mixture into the lined tin and use a spatula to spread it right into the corners.
3. Bake for 10-12 minutes. The cake should be risen and firm to the touch. Remove from the oven and carefully flip the cake onto a sheet of baking parchment dusted with icing sugar. Peel the baking paper off the bottom of the cake, then roll tightly, starting at the short edge. Leave to cool completely while rolled up.
4. To make the buttercream filling, beat the butter in a large mixing bowl with an electric whisk until loose. Add the icing sugar in stages, whisking until smooth, then add the double cream. Beat for a few minutes more until light, then add just enough food colouring to create a mint green colour and add peppermint extract to taste.
5. Bring a small saucepan of water to a gentle simmer. Place the chocolate, butter and syrup for the icing into a large, heatproof bowl. Without the bowl touching the water, set it over the top of the pan. Stir until melted, then remove from the heat and add the cream. Cool, then chill the ganache for at least 30 minutes, or until ready to use.
6. When the cake is cool, carefully unroll it. Don’t worry if it cracks, because it will be coated in ganache. Using a palette knife, spread an even layer of buttercream over the sponge, then roll it up again. Slice a portion around 5cm long off the cake roll on the diagonal using a sharp knife.
7. Arrange the two pieces of the cake roll together on a plate or board to resemble a log. Spoon the ganache into a piping bag fitted with a star nozzle and pipe lines of ganache all over the cake to create a wood bark effect. Decorate with crushed candy cane sweets and serve. This cake will keep for 2-3 days in the fridge.
Typical values per serving:
This recipe was first published in Tue Nov 20 10:38:00 GMT 2018.