Christmas Yule Log
Christmas lunch isn’t complete without the Christmas yule log.
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Directions:
For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisker until frothy and light.
Sift the flour, salt and cocoa powder and gently fold with the egg mixture using a spatula.
Pour the mixture into a rectangular baking tin lined with baking paper. Mine was 365 x 305mm
Bake in a 200°c preheated oven for 8-10 minutes.
Place some baking paper on your kitchen top and dust it with icing sugar.
Carefully invert the cake over the baking paper, peel off the paper that it was baked with, and slowly roll it with the sugared paper inside.
This will shape our log. Let it cool completely.
In the meantime prepare the ganache by simply heating up the cream until it’s about the boil.
Chop the chocolate and place it into a bowl and pour the hot cream on top.
Let it stand for a minute, then mix well and refrigerate for about 20 minutes until it’s completely cooled off and firm.
Prepare the filling by adding the vanilla essence to your fridge cold cream.
Start whipping it with a hand mixer and when it starts to come together add the sugar gradually.
Continue whipping until it’s nice and firm.
Unroll the sponge and spread the cream evenly.
Roll the sponge with the cream inside and cut a piece out to create a branch on the side.
Place the ganache in a piping bag and using a star nozzle decorate the yule log.
Refrigerate for at least 4 hours and decorate with icing sugar just before serving.
