Chocolate Chestnut Yule Log
This is a sophisticated version of a chocolate Yule log and this cake is flavoured with brandy and filled with a mixture of fresh cream and chestnut puree.
100 grams Golden Icing Sugar
75 grams Plain White Flour
25 grams Cocoa Powder
2 tbsp Brandy, for the Filling
150 ml Double Cream Filling
100 grams Chestnut Puree, for the filling
75 grams Golden Caster Sugar (Butter cream)
4 tbsp Water (Butter cream)
2 Eggs Yolks, (Butter cream)
100 grams Butter (Butter cream)
50 grams chocolate melted, for the (Butter cream)
How to make Chocolate Chestnut Yule Log
- Preheat the oven to 210˚C/fan 190°C/Gas Mark 7.
- Brush a 22.5 x 32.5cm/ 9 x 13 inch Swiss roll tin with a little oil and line with greaseproof paper.
- Cut a second piece of greaseproof paper a little larger than the tin and sprinkle with 2 tsp of the caster sugar. Set aside
- Place the sugar and eggs in a large bowl and whisk until very pale and light, using an electric hand beater if possible, until the beaters leave a trail on the surface.
- Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon.
- Pour into the prepared tin, tilting it so that it covers the whole surface.
- Bake for 7-9 minutes until firm yet springy to the touch.
- Turn out the cooked sponge on to the sugar paper.
- Peel away the lining paper and trim the edges.
- Cover with a damp tea towel and cool completely
- When cooled, sprinkle the sponge with the brandy.
- Whip the cream until thick and stir in the chestnut puree.
- Spread over the sponge and roll up from one long edge.
For the chocolate butter cream
- place the sugar and water into a small pan and heat gently until the sugar dissolves.
- Boil rapidly until syrupy.
- Whisk the egg yolks together in bowl and continue whisking whilst adding the sugar syrup in a steady stream.
- Whisky until the mixture becomes thick, pale and cool, leaving a trail on the surface.
- Beat the butter in a separate bowl and gradually beat in the egg mixture until thick and fluffy.
- Stir in the melted chocolate.
- Slice a 7.5cm/3 inch piece from the Swiss roll. Use a little butter cream to attach this piece to the side of the log, to represent a branch.
- Cover the log with the rest of the butter cream and use a skewer for fork to make a bark pattern.
- Decorate with holly or a few small decorations
Tip: Make the log 2-3 days before Christmas and keep refrigerated.