FESTIVE CHOCOLATE YULE LOG
"A family favourite that never fails to impress—this chocolate Yule log features a light, tender chocolate sponge rolled around a dreamy chocolate mascarpone cream, all wrapped in a silky chocolate ganache. Perfectly chocolatey, festive, and irresistible, it’s the centrepiece your holiday table deserves."
INGREDIENTS
FOR THE CHOCOLATE SPONGE
4 medium eggs
115g (4oz) golden caster sugar
3 tbsp vanilla bean paste
90g (4oz) plain flour
25g cocoa
35g chopped hazelnuts
FOR THE FILLING
125g Mascarpone
300ml Double or heavy cream
100g Melted chocolate 70% cocoa silds
40g blanched hazelnuts (toasted) - chopped
50g golden caster sugar
FOR THE GANACHE FROSTING
200g Chocolate -70% cocoa solids
20g Unsalted butter
200ml Double or heavy cream
20g Golden syrup
METHOD
Make the sponge – line a 20 x 30cm shallow baking tin with non-stick baking parchment and preheat the oven to 180C
Whisk the eggs together with the sugar until light and ribbony. Add the vanilla, then sift in the flour and cocoa together. Fold in with a spatula and drizzle the melted butter around the bowl. Fold in and then transfer to the prepared tin, level the surface, sprinkle with the hazelnuts and bake in the oven for 10 minutes until risen and springy to touch. Place the remaining hazelnuts in a shallow baking tin and place in the oven at the same time, to toast for 10 minutes.
Lay a cold, wet, clean tea towel on the work surface, with a fresh sheet of non-stick baking parchment on top, sprinkled with a little golden caster sugar. Turn the sponge out straight away and while hot, roll up from the long side, keeping the paper inside. Wrap in the tea towel and set on a cooling rack until cooled.
Meanwhile, make the mascarpone filling. Place the mascarpone, cream, sugar and vanilla in the bowl of a stand mixer and gently whisk until they just come together. Add the melted chocolate to create a stracciatella filling.
TO ASSEMBLE
Unravel the cake roll but keep the sponge on the baking parchment. Spread the stracciatella filling over the top of the yule log to the edges. Sprinkle with the chopped toasted hazelnuts. Carefully reroll the cake and use the baking parchment to lift and transfer the yule log to a rectangular board.
FOR THE GANACHE
Break the chocolate into a bowl. Heat together the cream and syrup in a saucepan until they just come to the boil then pour over the chocolate. Leave to stand for 1 minute, then stir until melted. Add the softened unsalted butter and beat until thickened and glossy.
Spread generously over the top, sides and ends of the yule log then transfer to a presentation board, decorated with pine fronds and Christmas baubles and stars.
This yule log will serve 8-10 portions, keep for up to 3 days in the fridge or can be frozen for up to 1 month. Defrost in the fridge and enjoy at room temperature.