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Chocolate & chestnut yule log
Chocolate & chestnut yule log
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Total Time:
1 hour 20 minutes
Ingredients:
  • 100 g walnuts
  • 1 teaspoon baking powder
  • 5 large free-range eggs
  • 125 g caster sugar
  • 25 g plain flour
  • 25 g quality cocoa powder
  • 3 tablespoons marsala or sweet sherry
  • 160 g dark chocolate (70%)
  • 180 g icing sugar
  • 180 g unsalted butter (at room temperature)
  • 150 ml double cream
  • 150 ml sweetened chestnut purée
Instructions:
  • Preheat the oven to 180ºC/gas 4. Line a 26cm x 37cm swiss roll tin with baking paper, ensuring it extends over the sides. In a food processor, finely grind the walnuts, then mix in the baking powder and a pinch of sea salt. Separate the eggs. Using an electric beater, whip the egg whites until stiff peaks form. Gradually beat in half of the sugar until glossy. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Gently fold in the walnut mixture, flour, and cocoa. Carefully fold the egg whites into the nut mixture using a large metal spoon. Pour the batter into the tin and bake for 25 minutes until a skewer comes out clean. While warm, cover the sponge with baking paper, flip it out of the tin, peel off the lining, and let it cool for 5 to 10 minutes. Drizzle the cake with marsala, roll it tightly from the longest edge with the paper inside, then cover with a damp cloth. Melt the chocolate in a bowl over simmering water. In a food processor, blend the icing sugar and butter until creamy, then add the slightly cooled chocolate and blend until smooth. Chill the mixture in the fridge for 30 minutes. Whisk the cream until it starts to form peaks, and gently fold in the chestnut purée. Once the sponge has cooled, unroll it and spread with the cream, leaving a 2cm border. Roll up the cake without the paper but using it as a guide. Spread the chocolate icing on top, create a wood effect with a fork, and dust with icing sugar.

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