chocolate yule log
Darina says: “Yule log is usually made with a chocolate sponge Swiss roll, but I prefer this sinfully rich version. There’s no need for any icing; it’s rich enough as it is!”
SERVES 10 ingredients
5 eggs, preferably free-range and organic 175g caster sugar
175g best-quality dark chocolate (we use Callebaut 52%)
3 tablespoons water
FILLING
300ml double cream 1–2 tablespoons rum Sieved icing sugar
DECORATION
Santas, holly leaves, etc.
Method
1 Pre-heat the oven to 180°C/350°F/gas mark 4. Line a shallow 30.5cm x 20.5cm Swiss roll tin with oiled tin foil or parchment paper.
2 Separate the eggs. Put the yolks into a bowl, gradually add the caster sugar and whisk until the mixture is thick and pale lemon coloured. Melt the chocolate with the water in a saucepan set over a very gentle heat, then set aside while you whisk the egg whites to a firm snow. Add the melted chocolate to the egg yolk mixture.
3 Stir a little of the egg white into the mixture, then cut and fold the remainder of the egg whites into the mixture and turn it into the prepared tin. Bake in the pre-heated oven for 15–18 minutes, until firm to the touch around the edge but still slightly soft in the centre.
4 Wring out a tea towel in cold water. Take the roulade out of the oven and let it cool slightly, then cover with the cloth. (This is to prevent any sugary crust from forming.) Leave it in a cool place. Provided the cloth is kept damp, it will keep for 2 days like this.
5 To serve, whip the cream and flavour with the rum. Put a sheet of greaseproof paper onto a table and dust it well with sieved icing sugar. Remove the damp cloth from the roulade and turn the tin upside down onto the prepared paper. Remove the tin and carefully peel the foil off the roulade. Spread with the rum-flavoured cream and roll it up like a Swiss roll. Cut about onethird off the roll at an angle. Lift the roll onto a serving plate, arrange the smaller piece so that it looks like a branch and dust well with icing sugar. Decorate with Christmas cake decorations, such as holly leaves, Santas or robins, then sprinkle again with a little extra icing sugar and serve.