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Scrumptious yule log
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Total Time:
45 minutes
Decadent triple chocolate yule log with chocolate hazelnut spread, whipped cream, and rich chocolate buttercream. Perfect gift to show love to friends and family.
Ingredients:
  • 4 large free-range eggs
  • 75 g icing sugar
  • 75 g self-raising flour
  • 2 tablespoons quality cocoa powder
  • 2 teaspoons vanilla bean paste
  • 350 g blanched hazelnuts
  • 350 g quality dark chocolate (70%)
  • 100 g unsalted butter
  • 150 g quality dark chocolate (70%)
  • 150 g unsalted butter (at room temperature)
  • 150 g icing sugar
  • 300 ml double cream
  • 1 tablespoon icing sugar
  • 10 maraschino cherries plus a tablespoon of juice from the jar
  • 1 clementine
  • icing sugar
  • desiccated coconut
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4 and line a 25cm x 35cm baking tray with greaseproof paper. 2. Separate the eggs. With an electric mixer, whisk egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in icing sugar, then egg yolks one by one until pale. Sift in flour and cocoa powder, add vanilla bean paste, then fold gently with a metal spoon. 3. Spread batter into lined tray and bake with hazelnuts for 8-10 minutes until sponge is cooked and springy. 4. Turn hot sponge onto a sheet of greaseproof. Roll and cool. Melt chocolate, butter, and salt for hazelnut spread. Blitz hazelnuts into a paste and mix into chocolate. Chill mixture. 5. Whip cream and icing sugar. Spread hazelnut spread and cream on sponge. Add cherries, clementine zest, re-roll, and chill. 6. Melt chocolate. Beat butter until pale, gradually add icing sugar and melted chocolate. Cut a branch off the log, position it, cover the log with buttercream, decorate, and chill.

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