Chocolate Yule Log2014-09-10
- Servings : 4
- Prep Time : 40m
- Cook Time : 20m
- Ready In : 60m
This eye-catching dessert is guaranteed to delight your dinner guests. Ingredients 125g caster sugar, extra to dust
- 25 grams cocoa powder
- 300 mL double cream, whipped
- strawberries, chopped
- strawberries for decorating
- 100 grams caster sugar
- 350 grams plain chocolate, chopped
- Icing sugar, to dust
Preheat the oven to 200°C. Line a 33x23cm Swiss roll tin with nonstick baking paper.
Whisk the sugar and eggs until pale and thick. Sift the flour and cocoa into the mixture, plus 1 tablespoon of warm water. Gently fold into the mixture, until evenly mixed.
Pour the mixture into the tin and use a spatula to smooth gently into the corners. Bake in the centre of the oven for 10-12 minutes until risen and just firm to the touch.
Meanwhile, lay out a clean, damp tea towel. Place a piece of nonstick baking paper larger than the sponge on top and dust with caster sugar. Turn the sponge onto the paper and peel the paper off the base.
Make an incision line about 1cm from one short edge, being careful not to cut through the cake. This will help you start rolling. Use the paper to roll the sponge tightly. Wrap in the tea towel. Allow to cool, then unroll carefully and spread the cake with whipped cream and chopped strawberries and roll back up again.
To make the icing, put the sugar and 100ml water in a pan and boil for 4-5 minutes until it’s a light syrup. Cool for 5 minutes, then add the chocolate and stir until smooth. Chill for 30 minutes.
Spread the icing over the Yule log and dust with icing sugar. Top the cake with strawberries.