Luxury Dark Chocolate Yule Log Recipe
With Delicious White Chocolate & Hazelnut Filling.
It is a Christmas tradition within my family for us all to get together for Christmas Eve and Christmas Day. To share the burden of the workload of cooking on Christmas Day, each of the family members take charge of one of the courses. This year was my turn to do the desserts, Christmas cake and Chocolate Yule Log. Over the next few weeks I will post some of the recipes I used, and will start with my simple yet luxurious Chocolate Yule Log.
I was given the most amazing Chocolate Yule Log recipe by my younger sister, Jenny. This is a really simple and fail-safe Chocolate Yule Log recipe and the white chocolate filling with toasted hazelnuts provides a luxurious and refreshing dimension compared to the usual boring cream fillings. This is a very naughty yet extremely yummy delight that all the family will enjoy.
(Serves 8 people)
1/2 Cup (60g) plain flour
2 tablespoons cocoa powder
½ cup (90g) caster sugar
50g butter, melted and cooled
1 tablespoon caster sugar, extra
125g white chocolate, chopped
½ cup (125ml) cream
50g hazelnuts, toasted and finely chopped
125g dark chocolate chopped
½ cup (125ml) cream
Icing (Confectioner's) sugar to dust
1. Brush a 30x35cm (approx. 11.8 x 13.8 inches) Swiss roll tin with oil or melted butter and line the base and sides with baking paper (Note: If you don't have a tin this size, it is okay to use a slightly smaller tin and have a thicker sponge). Preheat the oven to a moderate 180 degrees C (350 degrees F/gas mark 4). Sift the flour and cocoa powder together twice. Using electric beater, beat the eggs and sugar together for 5 mins or until light and fluffy and increased in volume.
2. Sift the flour mixture over the eggs and pour the butter around the edge of the bowl. Using a large metal spoon, gently fold the mixture together to incorporate the flour and butter. Take care not to over mix and lose too much volume.
3. Spread the mixture into the prepared tin and bake for about 12 mins, or until the sponge springs back to the light touch. Sprinkle the extra caster sugar over a clean tea towel. Turn the sponge out onto the tea towel, close to one end. Role up the sponge and tea towel together length ways and leave to cool completely.
4. To make the filling, put the white chocolate in a small heatproof bowl. Bring a small pan of water to the boil, then remove from the heat. Add the cream to the chocolate and stand the bowl over the pan of water making sure the base of the bowl does not touch the water, until the chocolate is soft. Stir until smooth. Repeat with the dark chocolate and cream for the topping. Leave the white chocolate mixture until it has cooled to room temperature and is the consistency of cream. Leave the dark chocolate mixture until it cools to a spreadable consistency,
5. Using electric beaters, beat the white chocolate mixture until soft peaks form – do not over beat. Unroll the sponge, remove the tea towel and paper, and spread with the filling, finishing 2cm from the end. Sprinkle with the hazelnuts. Re-roll the sponge, and trip the ends. Cut one end off on the diagonal and place alongside the log to create a branch.
6. Please the roll onto the serving plate and spread the dark chocolate topping over it. Run the tines of the fork along the length of the roll to give a ‘bark’ effect. Just before serving, dust generously with icing sugar.
Please be welcome to leave a comment below if you do try this recipe, and let me know what you think.