Woodland Christmas Yule Log Cake

about 16 - 20 slices
Put a twist on the traditional Yule Log with this Woodland style Christmas cake with edible chocolatey bark. A great centrepiece for a birthday party, too.
Recipe Tips
Working with chocolate can be tricky to start with but once you recognise the stages of chocolate as it sets, it will become much easier. If the chocolate is too soft, it won’t hold shape, and if it is too firm it will splinter instead of curling. Unless your kitchen is very warm, avoid putting chocolate in the fridge as this is likely to cause the chocolate to set too quickly and become too firm to work with.
Recipe Tips
A large bladed knife works well for making long curls, but you may prefer to use a scraper or similar flat, thin blade. The trick is to get the blade in between board and the bottom of the chocolate layer so that the chocolate almost peels away from the board as you apply pressure to the knife. You may find it easier to work the chocolate by pushing the knife away from you, but make sure the tray or board of chocolate is wedged so that you have something to push against.
Recipe Tips
The easiest chocolate for curling is one with a higher fat v cocoa content. If you feel less confident using Dark Chocolate on its own, try melting half Dark Chocolate with half Dr Oetker Scotbloc Chocolatey Cake Covering. This will give you a much more pliable chocolate to work with.
Recipe Tips
If you find the curls are too tightly wound, it may be possible to prise them apart slightly before the chocolate sets completely, otherwise, leave them to harden off in a cool place and then carefully try to separate them. Any shards that don’t curl can either be re-melted, or broken up and used as shavings which you could roll the cake in instead if you prefer.
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