When I start my holidays my wife usually sets me a cooking challenge. This year's was a Yule log (last year we barely managed to find one). I set about researching the numerous methods and the result is a mixture of about 5 different recipes.
Although it took me the best part of a day, I wasn't stuck in the kitchen all day. I did bits in between other jobs so it didn't seem onerous. In fact the parts I dreaded (rolling the sponge seemed super hard thanks to GBBO) ended up being surprisingly simple.
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| Lovely swirls, rich chocolate and soft sponge. |
The ingredients for the sponge were so simple it seemed like I must be missing something.
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| The ingredients to the sponge are surprisingly simple |
Lots of recipes suggest a clean tea towel but I cannot understand why because the baking paper was so simple and clean. I sprinkled some cocoa powder on top but I will try icing sugar next time.
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| A little dusting of cocoa powder keeps the sponge from sticking |
The sponge didn't really stick at all (phew!!). The patterns from my baking tray didn't matter because I knew I'd be spreading on the filling. Although you can't see it, I could tell that the sponge was ready to be rerolled even after I'd adding the filling.
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| Baking paper is easier, and cleaner, than a tea towel. |
The filling ended up being a very thick layer. I have adapted my filling recipe accordingly, but it was smooth, creamy and super tasty so I wasn't complaining.
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| Frost right to the edge. Less is more. |
You can see that I didn't roll it perfectly, but it's good enough for me. There are swirls and no cracks so it's a success in my eyes.
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| You get more swirls rolling along the narrow edge |
I cut one end off for two reasons:
1. Most recipes said it looked cool to have a 'branch'.
2. It wouldn't have fit on my cake board.
Although it seemed a bit short, it was thick.
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| If you cut a section off and place it on the side it can look like a branch |
Once the ganache was added I used a fork to make the bark effect. Again, the ganache ended up being in a thick layer so feel free to save some for another dessert.
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| A fork can make the chocolate ganache look like bark |
The swirl is so amazing! I can't get over how amazing it looks. And it tastes even better than it looks.
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| The full icing recipe makes thick swirls |
Non-negotiable
- Sponge - although the flavours can be tweaked, the thickness of the sponge is really important. If you use too small of a pan and the sponge is too thick then you won't be able to roll it without it cracking.
- Rolling - the sponge will be so much more pliable if it is rolled before it has cooled (then left to cool in a rolled position).
- Cooling - each step needs to be allowed to cool before proceeding otherwise each layer can melt and ooze everywhere.
Variations
The flavour of the sponge can be changed depending on tastes. Almond would work instead of the traditional chestnut flavour, although for those with a bent towards citrus fruits could definitely add orange extract and make a chocolate orange log.
The outer icing is ganache but this can be a lighter icing if you aren't bothered about the bark effect. A mirror glaze would work to give the log a real shine.
The log is your oyster (to paraphrase), try any combination you want/need.
The sponge filling is buttercream but that's only out of choice. Any type of cake filling could be used. For a slightly lighter cake, I would use vanilla whipped cream (although this can also be flavoured with any number of flavours). For a cherry almond log, you could flavour the cream with almond and spread a layer of cherry jam on the sponge first before it is all rolled up.
Cooking tips
As mentioned in the non-negotiable section, the rolling of the sponge is the most important aspect to get right. If it is too thick it'll crack. To prevent cracking, the best way forward is to dust some baking paper with icing sugar or cocoa powder then tip the sponge upside down on it. Then roll the sponge up from the short end. Don't worry if you think the log will be too fat and stumpy, it is plenty big enough once filled and iced.
Make sure the sponge and icing are room temperature before trying to combine them otherwise the filling or icing will melt and be a mess. This does make the whole process longer than you want, but it is needed, I promise. The fridge can help speed up the process but, I just left mine on the side while I did other jobs.
Don't over melt the chocolate; heat it until some of the chocolate is melted then stir until the rest melts. If you heat it too far it won't have the same shine on it when it cools and can sometimes taste a bit not right.
Chocolate Yule Log
Serves - 12
Time - Most of the day (in spurts)
Ingredients
Sponge
6 eggs (separated in two bowls)
150g white sugar
50g cocoa powder
Filling
50g butter
100g icing sugar
200g chocolate
1/4 tsp vanilla extract
Icing
170g Chocolate (chopped)
180mL double cream
Method
- Heat oven to 160C (fan oven).
- Whip the egg whites until they are beginning to form peaks.
- Add 75g of the sugar then whip until soft peaks are forming.
- In a clean bowl and whisk, whip the egg yolks and the rest of the sugar.
- When the mixture becomes paler add the cocoa powder on low (unless you like clouds of cocoa) and mix.
- Fold in a few spoons of egg white mixture (be gentle to not lose all of the lightness). Then mix in the egg white a 1/3 at a time until it is all mixed in.
- Spread into a large cookie tray (12x17 inch) thinly and cook for 12-15 minutes (until spongy).
- Leave to cool for 2-3 minutes then place upside down onto a baking paper and roll from the shorter end. Leave to cool completely.
- Melt the chocolate (for the filling) and leave to cool to room temperature.
- Mix the butter and icing sugar together then stir in the vanilla extract.
- Mix in the cooled (but liquid) chocolate and stir until it thickens.
- When the sponge is completely cool, unroll it and peal the baking paper off one side. Spread the filling on the whole sponge, right up to the edges.
- Roll the sponge from the short end (it should be easier because you've already rolled it once.
- Place in the fridge (or a cold place) for at least 30 minutes.
- Heat the cream until it is steaming then add the chocolate and stir until it is fully mixed.
- Cool the ganache until it is thicker (about 30 minutes) then spread over the log.
- Use a fork to make bark lines in the log.
- Eat.
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