So I did it! This is my 13th and final Christmas bake post to you all and it was such a fun one to finish with! I know everyone will have their desserts for tomorrow sorted but I thought I would share this all the same 🙂 Chocolate log is mine and my sisters favourite Christmas pudding so there was a little bit more pressure on me for making this bake a good one!
Although this was my first roulade recipe I’ve tried out, it’s definitely one I will be using again, so I’d definitely recommend giving it a go!
My cake needed a bit of trimming at the end so I can report that this recipe (taken from Delicious website) is absolutely gorgeous and the filling not too overly sweet, which can sometimes be a problem with yule logs that have butter cream as a filling/icing.
I’ll be back next week with a special new year post, but until they I hope you have a fantastic Christmas filled with lots of yummy treats and fun times with your families! 🙂
Ingredients (Serves 8-10)
175g Dark Chocolate, chopped (70% Cocoa Solids minimum)
6 Large Eggs, separated
175g Caster Sugar
Icing Sugar to decorate
4 Generous Tbsp Chocolate Hazelnut Spread (like Nutella)
– Preheat the oven to 180C/160C Fan/350F and prepare a 28cm x 38cm baking tray with baking paper.
Add the chocolate to a heatproof bowl and put this on top of a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Leave to melt until smooth, stirring occasionally.
Add the egg yolks and sugar to a large mixing bowl (put the egg whites in a separate dry mixing bowl and leaving to one side). Whisk the yolks and sugar together using an electric whisk until you have a mousse-like mixture, then slowly whisk in the melted chocolate and leave to one side.
Now back to the egg whites; again use an electric whisk until the egg whites are at soft peak stage, when they will leave a trail when you lift the whisk up but the trail disappears almost immediately after.
Add a spoonful of the whisked egg whites to the chocolate mixture and carefully stir in. Once combined, fold in the rest of the egg whites, spoonful at a time, using a metal spoon.
Pour the mixture into your prepared baking tray, place in the centre of the oven and bake for 20-25 minutes, until it is spongy when touched on the surface.
When cooked, remove from the oven and leave to cool in the tin for 10 minutes. After these 10 minutes, remove from the tray and leave to cool for a further 5 minutes.
After 5 minutes, remove the baking paper from the cake and replace with a new sheet of baking paper for the sponge to rest on.
With the short side of the rectangle facing you, score a line about 1 inch away from the edge and use this to gently roll up the swiss roll, using the baking paper to help you roll the log tightly.
Once rolled, leave the cake to one side to cool completely and use this time to prepare the filling.
Add the mascarpone and the chocolate spread to a mixing bowl and stir together until you have a smooth, chocolatey mixture. Cover and place in the fridge until needed.
When the yule log has completely cooled, gently unroll it (don’t worry if it cracks at this stage) and spoon half the filling onto the sponge, using a spatula to smooth it out and cover surface completely.
Use the baking paper to help you carefully re-roll the log back up, keeping it nice and tight. Don’t worry if it cracks, your icing will cover this 🙂
You can spread the rest of the filling over the top of the roulade or pipe it (I used a Wilton 1D nozzle to give the ‘bark’ effect. Chill for at least 1 hour and dust with icing sugar just before serving with a scoop of ice cream! Enjoy!