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Christmas Recipes
Yule Log
INGREDIENTS
60g plain flour
3 eggs
90g caster sugar
50 butter
1 tablespoon extra caster sugar
2 tablespoons cocoa powder
Chocolate Hazelnut
Cream Filling
125ml cream
50 hazelnuts, toasted and finely chopped
125g white chocolate
Dark Chocolate
Topping
125ml cream
Icing sugar
125 dark chocolate
PREPARATION
1. Preheat oven to 180°C.
2. Prepare a 30x35cm jelly roll pan by greasing
it, lining bottom and sides with wax paper, and greasing wax
paper.
3. Mix the cocoa powder and flour together.
4. Mix flour and cocoa powder.
5. Using electric beaters, beat the eggs
and sugar for 5 minutes or until light and fluffy and increased
in volume.
6. Sift the flour over the eggs and pour
the butter around the edge of the bowl. Fold in gently but thoroughly.
7. Put pan into oven immediately. Bake for
12 minutes, just until cake is golden on top and tester comes
out clean. Do not overbake.
8. Remove from oven.
9. Turn the jelly roll onto a clean towel
previously covered with a little bit of extra caster sugar.
10. Roll the jelly roll together with the
towel and allow to cool.
FILLING
1. Put chopped white chocolate with the cream to melt in a pan
over previously boiled water. When the chocolate is soft stir
until smooth.
2. Repeat with the dark chocolate and the
cream.
3. Leave to cool until it has the consistancy
of cream.
4. Beat the white chocolate cream with electrics
beaters until soft peaks form. Do not beat too much.
5. Unroll the jelly roll, remove the towel
and spread the fillings. leave 2 cm free fo fillings on the
ends.
6. Roll up again, without towel but using
it to help roll.
7. Cut off one end on the diagonal and place
it alongside the log to form a 'Y'. Refrigerate for 1 hour to
firm filling.
8. Spread the dark chocolate all over the
cake and run the tines of a fork to create a 'bark' effect.
9. Keep cake refrigerated until serving;
it is much easier to slice when cold and firm.
Before serving, surround cake with some
frsh leaves and dust with icing sugar.
