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Christmas Yule Log

cookies


Ingredients:

5 eggs, separated
4 oz caster (superfine) sugar
2 oz cocoa powder
1 tsp warm water

Filling:

16 fl oz double (heavy) cream
7 oz white chocolate
3 oz caster sugar
2 tbs brandy (or other flavouring)
Ganache to Cover (Optional)
8 fl oz double (heavy) cream
8 oz plain (semi-sweet) chocolate

Directions:
  1. Preheat oven to 350 deg F.
  2. Grease and flour a 13 inch x 9 inch Swiss (jelly) roll tin and then line it with greased non-stick paper.
  3. Prepare another piece of non-stick paper, the same size as the cake tin and sprinkle it evenly with 2 tbs of the caster (superfine) sugar.
  4. Put that paper to one side for now.
  5. Put the egg yolks and remaining caster sugar into a bowl and whisk until it thickens enough to leave a trail.
  6. Then sift the cocoa and fold into the egg yolks.
  7. Whisk the egg whites until they form soft peaks.
  8. Add one tbs to the egg yolks and fold in, then add the rest of the egg whites and fold in carefully.
  9. Tip it into the Swiss roll tin and spread evenly all over the tin, right up to the edges and into the corners.
  10. Cook for about 20 minutes until firm to the touch and the cake springs back when pressed.
  11. Turn the cake out on to the sugar covered non-stick paper prepared earlier.
  12. Carefully peel off the paper used to line the cake tin then cover with a clean damp cloth.

    13. Filling:

  13. Break up the chocolate in to small pieces then put it and 4 fl oz of cream into a saucepan.
  14. Heat slowly, stirring continuously until the chocolate melts.
  15. Put it to one side to cool to room temperature.
  16. Whip the remaining cream and brandy (or other flavouring) until it reaches the soft peaks stage then fold it into the cooled chocolate mixture.
  17. Cover the cake with the filling and then roll up. Don't worry if it cracks.
  18. If you don't want to cover it with the chocolate ganache, just dust it with a little sifted icing sugar.

    19. Ganache:

  19. Just melt the chocolate in a saucepan with the cream, stirring continuously.
  20. When it is melted, pour into a bowl and leave to cool then whisk until the ganache thickens.
  21. Completely cover the Yule Log with the ganache and, with a cocktail stick, draw lines in the ganache to imitate wood grain.
  22. Sprinkle with a little sifted icing sugar and decorate with holly or other Christmas decoration.
Serves 6
Gingerbread

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