Rich Chocolate Yule Log
This Rich Chocolate Yule Log (Tronco de Navidad in Spain) makes a great centre piece for any Christmas Party Table. As well as looking great, it’s also foolproof if you follow my directions (See my video tutorial).
See also my Video Tutorial
Rich Chocolate Yule Log
Rich Chocolate Yule Log
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
slices
Calories per Serving 486
Ingredients
For the sponge cake
- 4 large eggs
- 100 g sugar caster
- 65 g self-raising flour
- 40 g cocoa powder unsweetened. NO NOT use Drinking Chocolate
For the Chocolate Ganache Coating
- 300 mls double cream
- 300 g dark chocolate not bitter. maximum 40% cocoa solids
For the filling
- 300 mls double cream whipped. You could use buttercream if preferred
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Before you do anything else, it’s important you preheat your oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in baking sheet with shallow sides and line it with non-stick paper or baking parchment, or if you have it use a spray. Now push it into the corners so when baked you get a nice sharp edge.
- Now for the sponge. In a large mixing bowl whisk the eggs and sugar using an electric hand whisk or if you feel energetic a balloon whisk until the mixture is pale in colour, light and very fluffy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture as this is what makes the sponge light).
- As soon as the mixture is ready pour the mixture into the lined baking tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin. But DO keep an eye on it as it will burn round the edges if you’re not careful.
- While the sponge is baking. place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust it well with icing sugar. As your sponge comes out of the oven, carefully tip the tin over and let the sponge fall onto the sugared paper and gently remove the bottom lining piece of paper from the sponge.
- While the cake is still hot, cut a score mark 2.5cm/1in in along one of the longer edges, do NOT cut right through the cake Now starting with this edge, begin to tightly roll up the sponge using the paper. Roll the sponge and the paper altogether so that the paper is inside and sit the roll with the seam at the bottom and allow to cool completely.
- While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge to firm up (this icing needs to be very thick for piping).
- Gently uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly but with the paper outside this time just like a Swiss roll. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch.
- Put the chocolate ganache into a piping bag fitted with a star nozzle, if you don’t have a piping bag simply spread the ganache over the cake and mark with a table fork to give the wood effect.. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree.
- Dust with icing sugar and decorate with a festive novelty.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, British, Cakes, Pastries & Biscuits, Christmas, Cuisine, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food, Videos
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