Yule log
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
Preheat the oven to 190°C (170°C fan, gas mark 5). Grease a 30 x 35cm Swiss roll tin and line both the base and sides with baking parchment.
Separate the eggs into two large bowls. Combine the sugar and 2 tablespoons of water with the egg yolks. Use an electric whisk or a stand mixer to whisk the yolks and sugar for about 5 minutes, until the mixture is pale and thick enough to leave a trail. Sift in the flour and cocoa powder, folding them in gently with the whisk blades or a large metal spoon.
With a clean whisk, beat the egg whites until stiff. Carefully fold the whites into the cake mixture in three parts, using the whisk blades to keep as much air in the mixture as possible.
Pour the mixture into the prepared tin, spreading it evenly to the edges. Bake for 10-12 minutes, or until the cake feels firm to the touch. Lay a large sheet of baking parchment on your work surface and sprinkle it lightly with caster sugar. Turn the cake out onto this parchment and peel away the lining paper. Cover with a clean tea towel and leave it to cool completely. Trim a small amount of cake from all edges, then score along one of the long edges and roll up from this edge, rolling the paper inside the cake.
For the icing and filling, heat the cream until it boils, then remove it from heat. Break 400g of the chocolate into it and stir until melted and smooth. Let it cool, then chill until it reaches a spreadable consistency, about 1 hour. Chop the remaining chocolate. Take a third of the icing and mix it with the chopped chocolate to make the filling.
Unroll the cake carefully, then spread the filling evenly, leaving a 2cm border at the edges. Roll the cake up again, using the paper to assist. Place it on a board.
Slice a thick diagonal piece off one end of the cake. Put the larger piece on a board or flat serving plate. Spread a bit of icing on the cut side of the smaller piece and attach it to the larger roll to form a 'stump' (as shown in the photo). Cover the cake with the remaining icing. To finish, dust with icing sugar before serving.
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