Can you reallllyy go through Christmas without a super chocolately, cream filled, dusted little yule log? No. No you cannot.
RECIPE FROM MARY BERRY
FOR THE CAKE
- 4 eggs
- 100g caster sugar
- 65g self-raising flour
- 40g cocoa powder
- 300ml double cream, whipped
- icing sugar, to dust
FOR THE ICING
- 300ml double cream
- 300g dark chocolate, broken into pieces
- Preheat the oven to 200C and grease and line a Swiss roll tin (or large rectangle shallow tin) with parchment paper.
- Whisk together the eggs and sugar until pale and fluffy.
- Sift together the flour and cocoa powder and then slowly add to the egg mixture. Gently cut and fold the mixture together until combined but be careful not to knock the air out.
- Spread into the prepared tin, making sure it’s even and reached all of the corners. Bake for 8-10 minutes.
- Lay out a piece of parchment paper bigger than your cake and dust it with icing sugar.
- When cake is cooked, turn it out onto the parchment paper and peel off the paper off the bottom of the cake.
- Tightly roll up the cake, rolling the paper as you go. Sit the cake on the fold and leave to cool completely.
- FOR THE ICING: Gently warm 300ml of double cream until you can just about keep your finger in. Remove from the heat and stir in the chocolate until melted. Cool down to room temperature and then chill in the fridge until firm.
- When the cake is cooled and the icing has firmed up, unroll the cake and spread over a thick layer of whipped cream. Roll it back up and trim off the ends. If you want another log coming from the side then cut a diagonal from the end of the log and place it flush against the side of your main cake.
- Before icing, place the cake onto the plate/ board you want to serve it on. Spread over the icing, you don’t have to be too neat! I used a fork to add some swirly patterns on and then topped with edible silver balls and dusted with icing sugar.