For the recipe Classic Yule Log
|85 g||Caster Sugar|
|85 g||Plain Flour|
|60 g||Dr. Oetker Fine Dark Cocoa Powder (2 tbsp)|
|2.5 g||Dr. Oetker Baking Powder (1/2 tsp)|
|290 ml||Double Cream|
|100 g||Icing Sugar|
|175 g||Dr. Oetker Dark Chocolate|
|250 g||Icing Sugar|
|60 g||Dr. Oetker Fine Dark Cocoa Powder (2tbsp)|
|225 g||Unsalted butter (softened)|
|15 ml||Dr. Oetker Madagascan Vanilla Extract (1 tbsp)|
|Dr. Oetker Ready to Roll Coloured Fondant Icing (red and green)|
|about 15 g||Icing Sugar (1 tbsp, to dust)|
First things first, preheat your oven to 200℃/180℃/Gas Mark 6 and line a 22 x 32cm baking tray with baking parchment.
Pop your eggs and caster sugar into a large bowl and whisk for about 5 minutes in a stand mixer or with an electric hand whisk until your mixture is light and fluffy.
In another bowl sift and mix together your dry ingredients together and then gently fold through your egg and sugar mixture, try not to over mix as you will knock all the air out of your mixture.
Pour your mixture onto your lined tin and smooth out so it covers the surface area and into the corners. Pop in the oven and bake for 10-12 minutes. Remove from oven and place the sponge onto a cooling rack.
Place a large piece of greaseproof paper over the top of the sponge and then place a chopping board on top. Tip the sponge onto the chopping board. Peel back the parchment the sponge was baked on and then roll from its longest edge and leave to cool. This creates memory in the sponge reducing any cracks along the way when you come to fill it.
Now it’s time to make the filling; once cooled unroll your sponge, pop your double cream and icing sugar in a bowl and whisk until it holds its shape. Spread the cream across the entire surface area of the sponge and roll back up, look at that swirl!
Now for your chocolate buttercream to cover your yule log; break the Chocolate into pieces and pop into a heatproof bowl. Melt the chocolate over a pan of simmering water. Once melted leave to one side to cool slightly. In your stand mixer or with an electric hand whisk, beat your butter until light and glossy, add the icing sugar and Cocoa Powder and continue to beat for a couple of minutes. Now slowly add the melted chocolate until fully mixed through you have a lovely chocolatey buttercream.
Finally it’s time to decorate your yule log; place your yule log on a presentation board or large flat plate. Cut off one end at a slight angle about 5 cm and place the cut off piece at an angle to look like a log branch.
Spread your chocolate buttercream over your yule log using a palette knife. To create a
bark like texture use a fork to make lines across the entire yule log, or use a cocktail stick to create finer detail.
Using your coloured fondant icing create some holly leaves and berries to decorate your yule log, you can use a holly cutter if you have one or cut them out freehand using a small sharp knife. Try rolling your red fondant berries in caster sugar to
create a frosted effect.
For the final touch, add a dusting of snow with icing sugar! Your Christmas yule log is ready to serve as the perfect festive chocolatey dessert!
Why not try adding some warm spices like cinnamon and ginger to your sponge a festive kick.
Why not experiment with your yule log filling and add a jam.
Get creative with the fondant icing and make your own original festive design.
|Per Serving||Per 100 g / ml|
|Fat||42.78 g||27.08 g|
|Carbohydrate||66.91 g||42.35 g|
|Protein||7.04 g||4.46 g|
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