A yule log was a very hard & large log that was traditionally burnt in the hearth as part of the Christmas celebrations. Nowadays it has become a chocolate cake shaped as a log for the same celebrations. Traditionally for Christmas you have either a fruit filled cake which has been lovingly fed with booze for several weeks (which I love but know that many friends & family don’t) or the Yule Log; a delicious rich chocolate cake which doesn’t have to be fed or made months in advance, & let’s face it, who doesn’t like chocolate cake!
Prep time: 2
Cook Time: 20 minutes
6 egg (separated)
150g caster sugar
50g cocoa powder
1 tsp vanilla extract
175g dark chocolate
200g icing sugar
225g softened unsalted butter
1 tbsp vanilla extract
- Preheat the oven to 180c/gas 4. Line & grease a Swiss roll tin.
- In a large, clean bowl whisk the egg whites until thick. Whilst still whisking add about 50g of caster sugar. Continue whisking till it holds the peaks.
- In another bowl, whisk the egg yolks & the remaining caster sugar until the mixture is pale & thick. Add the vanilla extract into the yolk mix, sieve in the cocoa powder, & carefully fold in.
- Spoon in a little of the whites into the yolk mix, this loosens the mix to make it easier to fold in the rest. Carefully fold in the remaining whites in three batches.
- Pour the mix into the lined tin & bake for 20 mins.
- When out of the oven leave to cool in the tin for about 15 minutes. Once cooled, turn out onto another piece of baking paper & peel off the baking paper. Cover with a clean tea towel whilst you make the icing.
- To make the icing… melt the chocolate in a heat proof bowl over a pan of simmering water, once melted leave to cool.
- Sieve the icing sugar into a bowl, add the softened butter & mix till smooth. Pour in the cooled, melted chocolate & the vanilla extract mix until smooth.
- To roll and finish the cake…Spread a little of the icing thinly over the sponge, make sure you go right to the edges. Roll up from the long side facing you, trying to get as tight a roll as you can.
- Cut one end at an angle of about 45 degrees, this will become the branch off the side of the log. Position this along the side of the cake.
- Cover the entire cake with icing using a palette knife. You don’t need to make this too smooth as you want it to look like a log. Then dust with icing sugar to resemble snow or decorate with Christmassy things.
The cake keeps well in an airtight tin for about a week…that is if you can resist it!
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