Chocolate Log RecipeOrigin: Britain Period: Traditional |
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The chocolate log, also known as the Yule Log, has become on of the traditional elements of a Christmas tea (it's also excellent on Christmas Eve with a glass of sweet or dessert wine). Most people tend to buy this in, but it's very easy to make. Ingredients:
For the Chocolate Sponge: 
Chocolate Log Preparation:Method:Begin with the sponge. Lightly whisk the the eggs then gradually add the sugar, whisking all the time. Continue whisking for about 10 minutes until the mixture becomes pale and very thick (at this stage the mixture should peel off the whisk in ribbons. Sift the flour and cocoa into a separate bowl then carefully fold into the egg mixture with a wooden spoon. Tip the mixture into a greased 30 x 20 cm Swiss roll tin (jelly roll pan) lined with greaseproof paper. If you don't have one of these, line a 30 x 20cm pan with foil or greaseproof, grease well and spoon the mixture into this. Place in an oven pre-heated to 200°C and bake for about 8–10 minutes, or until pale golden, firm to the touch, and the sides are beginning to shrink away from the edges of the tin. Sprinkle a clean tea towel with caster sugar and invert the cake onto this. Remove the greaseproof paper and trim the edges so that they're level. Taking a very sharp knife make a cut all the way along one of the short edges, about 3cm in from the edge. Cut half way down into the cake. Using this edge, and holding the tea towel to help you, carefully roll up the cut end. Wrap in the tea towel to secure and set aside to cool (do all this whilst the cake is still warm). Whilst the cake is cooling, prepare your icing. Add 300ml cream and the chocolate to a heat-proof bowl. Place this over a pan of gently simmering water and heat, stirring frequently, until the chocolate melts into, and amalgamates with, the cream. Take off the heat and refrigerate until chilled and thickened. Whip the remaining cream and set aside. Uncover the Swiss roll then carefully unroll and spread 1/3 of the icing over the top, followed by the whipped cream. Roll back up as tightly as you can. You can either finish icing as it its. For a more decorative effect, however, cut off about 1/4 of the cake from one end at an angle. Place the large piece on a serving plate then angle the smaller piece against it to form a branch. Warm the jam in a saucepan or a microwave and use to cover the entire surface of the cake. Spoon the remaining chocolate icing into a piping bag (fit it with a star nozzle) then pipe long, thick, lines all the way along the cake, covering it completely from one end to the other (the final effect should resemble the bark of a tree). Dust with icing sugar and serve. The filled cake can be frozen and will keep well for up to 1 month, it can also be made up to 2 days in advance and chilled in the fridge. But is best made on the day. Find more Christmas Recipes Here |
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