Chocolate Yule Log
- Ready In:
- 52mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 180 g dark cooking chocolate, chopped
- 6 eggs, seperated
- 3⁄4 cup caster sugar
- 2 tablespoons plain flour, sifted
- 1 tablespoon icing sugar
- 1 tablespoon cocoa powder
- 1 tablespoon cinnamon
- 200 ml cream
- 2 tablespoons Tia Maria
- 1 tablespoon icing sugar
- 1⁄2 cup raspberries
- 1⁄2 blueberries
directions
- Pre heat oven to 180°C.
- Grease and line a 40cm x 27cm swiss roll tin with basking paper. Lightly coat basking paper with cooking oil spray.
- Place chopped chocolate in a heat proof bowl. Sit the bowl over a pot of simmering water to melt chocolate. Once melted set aside.
- In another bowl whisk (with electric beater) egg yolks and 2/3 of caster sugar together until the mixture is pale and thick. Add the melted chocolate and whisk.
- When combined fold in sifted flour.
- In a seperate bowl, whisk egg whites until stiff, sprinkling in the remaining sugar as you go.
- Using a large metal spoon, gradually fold the egg white mix into the chocolate mix. Start with adding only about 1/4 cup for the best result.
- Pour mix into prepared tin, spreading all the way to the corners.
- Bake for 12 minutes - the cool for 5 -10 minutes in the tin.
- In a small bowl, use a spoon to combine icing sugar, cocoa and cinnamon.
- Place a large sheet of baking powder on a flat surface ans sift over the icing mix covering the paper.
- Quickly flip the cake onto baking paper, leave to cool.
- Whisk cream, liqueur and icing sugar together until firm.
- Carefully peel the greased baking paper from the cake and spread on cream filling, leaving a 10mm boarder all around.
- Starting at one end gently roll the cake into a log using the baking paper to prevent it from crumbling.
- Using a large plate knife transfere to serving dish.
- Refridgerate until serving.
- To decorate - lightly dust the log and serving plate with icing sugar and decorate with berries.
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RECIPE SUBMITTED BY
sams1
Australia