Chocolate Yule Log Recipe

Ingredients :

3 eggs

75g caster sugar, plus extra for sprinkling

65g self raising flour

15g cocoa

Chocolate Cream

75g caster sugar

75ml water

3 egg yolks

175g unsalted butter

75g plain chocolate, melted

Decoration

75g marzipan

green and red food colorings

icing sugar and cocoa powder, for dusting

1. Preheat the oven to 375F, Gas 5.
2. Grease and line a 33 x 23 cm Swiss roll tin.
3. Whisk the eggs and sugar in a heatproof bowl over a pan of simmering water until thick and pale, then remove from the pan.
4. Continue whisking until cool and the whisk leaves a trail on the surface.
5. Fold in the flour and cocoa and pour the mixture into the tin.
6. Bake for 18-20 minutes or until the cake springs back when lightly pressed.
7. Sprinkle a sheet of non-stick baking paper with caster sugar.
8. Invert the cake on to the paper and remove the lining paper.
9. Trim off the edges and, starting from a short edge, roll up the cake and paper.
10. To make the chocolate cream, dissolve the sugar in the water in a pan, then boil rapidly until it reaches thread stage (225F) on a sugar thermometer.
11. Whisk into the yolks in a bowl until thick and pale.
12. Cool.
13. Beat the butter until light and fluffy then beat the egg mixture into the butter until thick.
14. Fold in the chocolate.
15. Unroll the cake and discard the paper.
16. Spread with half the chocolate cream and re-roll.
17. Spread the outside with the remaining chocolate cream and mark the surface to make it look like bark.
18. Chill to set.
19. Color one third of the marzipan green and a tiny piece red, with the food colorings.
20. Decorate with holly made from the green and red marzipan and toadstools from the plain.
21. Dust with icing sugar and cocoa.

This makes a delicious alternative to Christmas cake and is a real treat for chocolate lovers.

Makes 1 large log

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