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Christmas Yule Log
A cocoa sponge rolled with whipped cream and covered in glossy chocolate ganache, ready to take pride of place on the Christmas table.
Ingredients
Fresh cranberries and small rosemary sprigs, for garnish
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Method
1
Heat the oven to 180°C (350°F).
2
Line a 25 x 38 cm (10 x 15 inch) rimmed baking sheet with parchment paper.
3
Whisk the eggs and granulated sugar until thick and pale.
4
Whisk in the vanilla extract.
5
Sift the flour, cocoa powder, baking powder, and salt into the egg mixture.
6
Fold the dry ingredients into the egg mixture until just combined.
7
Spread the batter evenly in the prepared pan.
8
Bake for 10 to 12 minutes, until the sponge springs back when lightly touched.
9
Lay a clean kitchen towel on the counter.
10
Dust the towel lightly with powdered sugar.
11
Turn the warm sponge onto the towel.
12
Peel away the parchment paper.
13
Roll the sponge up gently with the towel from a short end.
14
Leave the rolled sponge to cool completely.
15
Whip 200 ml heavy cream with 2 tablespoons powdered sugar until it holds soft peaks.
16
Unroll the cooled sponge carefully.
17
Spread the whipped cream evenly over the sponge.
18
Roll the sponge up again without the towel.
19
Place the roll seam-side down on a serving platter.
20
Heat 150 ml heavy cream until steaming.
21
Pour the hot cream over the chopped chocolate.
22
Leave the chocolate mixture undisturbed for 2 minutes.
23
Stir the chocolate mixture until smooth.
24
Cool the ganache until thick enough to spread.
25
Spread the ganache over the roll.
26
Drag a fork through the ganache to make a bark pattern.
27
Chill the yule log for at least 30 minutes.
28
Dust the log with powdered sugar.
29
Garnish with cranberries and rosemary sprigs before serving.
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