Decadent chocolate yule log
Preparation Time: 5 minutes
Cook Time: 12 - 15 minutes
Serves: Makes 1 large log
Decadent chocolate yule log
Ingredients
125ml (105 g) castor sugar and extra castor sugar for rolling
5ml vanilla essence
30ml water
125ml (70 g) Snowflake self-raising flour
1ml salt
60ml (25 g) cocoa powder
4 extra-large eggs, separated
Filling and icing
125g butter or margarine, softened
625ml (315 g) icing sugar, sifted and extra icing sugar for dusting
15ml milk
3ml vanilla essence
100g dark chocolate, melted
Method
- Beat egg yolks and sugar together until light and creamy. Add essence and water.
- Sift flour, salt and cocoa powder together. Fold into egg yolk mixture, until smooth.
- Beat egg whites until soft peak stage and gently fold into egg yolk mixture, using a metal spoon. Spoon mixture into a lined and greased 23 x 32 cm Swiss roll pan. Bake in a preheated oven at 180 °C for 12 - 15 minutes or until done.
- Turn out immediately onto a damp cloth sprinkled with castor sugar. Remove greaseproof paper and trim edges of cake, to ensure rolling without cracking. Carefully roll up cake with cloth (from the short side). Leave for about 5 minutes, then unroll and leave to cool further.
- Filling and icing: Cream butter and icing sugar together. Add milk and essence. Mix to a smooth, spreadable consistency.
- Spread cake with half the icing. Roll up.
- Beat melted chocolate into remaining icing. Cover roll with chocolate icing and make wave patterns, using a fork. Dust with icing sugar and decorate as desired.
