Christmas Yule Log2016-11-30
- Servings : 6
- Prep Time : 60m
- Cook Time : 30m
- Ready In : 2:00 h
- 225g chocolate, chopped
- 470ml cream
- 2 tbsps butter
- 60ml milk
- 190g cake flour
- 1 tsp baking powder
- 1⁄4 tsp salt
- 3 eggs, plus 3 egg yolks
- 190g sugar
- 1⁄2 tsp vanilla essence
- 100g raspberries, for garnish
- 3tbsps desiccated coconut, for garnish
- sprinkles for garnish
Place the chocolate in a heatproof, medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour it over the chocolate; stir until melted and smooth. Cover; refrigerate for 1 hour.
Preheat the oven to 200°C. Grease a 30 x 45cm rimmed baking sheet. Line the sheet with parchment; grease the parchment. In a large saucepan, bring 21⁄2cm of water to a simmer over medium- high heat. In a small saucepan, melt the butter over medium heat. Add the milk and cook until warm; remove from the heat and keep warm. In a small bowl, whisk the flour, baking powder and salt.
In the bowl of a standing mixer, whisk the eggs, egg yolks and sugar by hand. Place the bowl over the pan of simmering water, making sure the bottom doesn’t touch the water. Whisk until the mixture reaches 46°C on an instant-read thermometer, 3 to 5 minutes. Whisk in the vanilla.
Transfer the bowl to the mixer fitted with the whisk attachment. Beat at high speed until tripled in volume, about 5 minutes. Remove from the mixer. Sift one-third of the flour mixture over the egg mixture; fold in. Repeat the process twice more with the remaining flour (do not over mix). Gently fold in the milk mixture.
Transfer the batter to the prepared baking sheet, spreading evenly and into the corners. Bake until the cake is springy to the touch, about 10 minutes. Using a small, sharp knife, cut around the edges to release the cake. Place a kitchen towel on top of the cake and invert onto a cooling rack (the towel will be between the rack and the cake). Loosen the parchment, but leave it on top of the cake. Let the cake cool completely.
Using an electric mixer, beat the chilled chocolate on medium speed until thick, about 1 minute (do not over beat). Transfer the cake on the towel to a work surface and discard the parchment. Spread with about one-third of the chocolate, leaving a 1-inch border on one long side; refrigerate the remaining chocolate. Starting with the un-iced end and using the towel to get started, roll up the cake. Transfer the cake seam side down to a platter; refrigerate until firm, 30 minutes.
Ice the cake with the remaining chocolate mixture and garnish with raspberries, coconut and sprinkles.