Chocolate Yule Log

Chocolate Yule Log

Chocolate Yule Log

Prep Time
15 Minutes
Cook Time
20 Minutes
Ingredients
11
Servings
4-6
This yummy Christmas recipe is perfect for both the kids and grown-ups to share! Our chocolate yule log is sweet, sumptuous, and the ideal festive pudding to share with everyone. If you want to share, of course…

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Ingredients
  • 3 medium eggs

  • 75 gram (3 ounce) light brown sugar

  • 75 gram (3 ounce) plain flour

  • 2 teaspoon Cinnamon Ground

  • 1 tablespoons warm water

  • Filling:

  • 225 gram (8 ounce) butter

  • 450 gram (1 pound) icing sugar

  • 2 tablespoons cocoa powder

  • 2 tablespoons milk

  • A little icing sugar for dusting

Key Products
Cinnamon Ground

Product Information

£ 1.69/unit,32g

Instructions

  • 1 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
  • 2 Grease and line a 18 x 28cm (7 x 11") swiss roll tin with greaseproof paper. Whisk eggs and sugar together until light and creamy and a spoonful of mixture, when lifted with the whisk, leaves a trail.
  • 3 Sift flour and Cinnamon together and gently fold into the whisked mixture. Carefully fold into the prepared tin. Cook for 15-20 minutes until well risen and firm to touch.
  • 4 While still hot, turn the cake onto a sheet of greaseproof paper. Place another sheet of greaseproof paper over the cake and roll the cake up tightly.
  • 5 Leave the cake rolled in the paper until completely cold.
  • 6 Meanwhile to make the filling, cream butter, sifted icing sugar and cocoa powder together. Add milk and mix well. Carefully un-roll the cake and remove the paper. Spread a thin covering of the filling over the inside of the cake and re-roll.
  • 7 Spread a very thin layer of filling onto the cake sides and pipe remaining filling to completely cover cake to form a log effect or simply spread all the remaining filling over the cake and fork over to form a pattern. Dust with icing sugar, decorate as desired with holly, robins etc and carefully transfer to a serving plate.
  • 8 The cake with filling may be stored in an airtight container for up to 3 days or in a freezer for up to 2 months. Alternatively the cake and filling can be frozen separately.
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