|Nutritional Guidelines (per serving)|
This decadent chocolate roll from Julia Cranston is simply perfect for the Christmas Festivities. The log is oozing all the flavours and indulgences befitting the season.
First, a chocolate Swiss Roll topped off with a thick layer of chocolate ganache, then another of whipped cream, and finished with yet another layer of thick chocolate ganache. Add to this a sprinkling of icing sugar and some yummy decorations you will not only have a tasty cake but something of a showstopper on the table too. You may have to forget the diet on this one, though only a small piece is needed to appreciate just how good this is. It is Christmas after all.
- 4 large eggs (free-range)
- 115 g. sugar (caster)
- 65 g. flour (self-raising)
- 40 g. cocoa solids
- 400 g. chocolate (finely chopped)
- 450 ml. cream (double)
- 35 ml. whipped cream
- Garnish: icing sugar for dusting
Preheat the oven to 200C /180C Fan/ 180/ Gas 6.
Grease a 33 x 23cm Swiss roll tin, line with baking parchment.
Using a large bowl, whisk the eggs until fluffy and pale in colour. Sift over the flour and cocoa, gently fold the two together. Do not over mix.
Pour the cake batter into the tin. Bake for 8-10 minutes or until the cake is golden and lightly risen
Cut a piece of baking parchment slightly larger than the cake. Place onto a worktop, sprinkle with icing sugar and swiftly turn the cake onto the paper. Remove the lining paper.
Gently score 2.5cm in from the long side of the cake. Starting from the top end roll the cake up with the paper on the inside. Place to one side to cool.
Place the chocolate and 450 ml cream into a bowl, place over a pan of barely simmering water to melt. Once melted, put into the fridge to cool and thicken.
Unroll the cake, spread the top side with 1/3 of the chocolate cream top this with the whipped cream and roll once more, this time as tightly as you can.
Take a small slice from each end then make a diagonal cut roughly a quarter from the end of the roll. Place the longer piece of cake onto a serving plate and place the smaller roll at an angle to resemble a branch.
Pipe the remaining cream lengthwise to cover the whole cake including the ends. Gently fork the chocolate cream to roughen the ‘bark’ slightly. Dust with icing sugar.
How to Roll a Yule Log
For detailed instructions on how to roll the log, you can see the technique in step-by-step pictures here.
The cake comes from Julia Cranston, a renowned baker at Julia's Cakes and Bakes and baking tutor at Cooks School of Food at Carlton Towers, and is inspired by a recipe from Mary Berry.