Yummy chocolate log

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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1. Heat oven to 200C/fan 180C/gas 6. Grease and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and sugar together with an electric whisk for about 8 mins until thick and creamy.
2. Mix the flour, cocoa and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
3. Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
4. To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the syrup and 5 tbsp cream. Beat in the icing sugar until smooth. Whisk the remaining cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed mints, if using, then carefully roll up again into a log.
5. Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch.
6. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

Tip

You can leave the mints out if you prefer a more traditional filling.

PER SERVING

552 kcalories, protein 5g, carbohydrate 64g, fat 32 g, saturated fat 18g, fibre 0g, salt 0.32 g

Latest comments and suggestions

• jai

  28 December 2008

  jai rated and commented on this recipe

  

  After a range of dried up shop bought yule logs,last years offerings were particularly bad. I decided to make my own again.I used the above recipe for over christmas. It was easy to follow and the only thing I done differently was I used whipping cream.This recipe will be following me wherever I go in the world.

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• LisaPisa

  30 December 2008

  LisaPisa rated and commented on this recipe

  

  This tasted really nice and rich, but man, was it difficult making it into a log shape! Mine broke up into thin lengths of sponge - I am not a natural pastry chef. However, the yummy chocolate icing did a grand job of hiding the worst, a few sprigs of holly and some icing sugar snow and it was great!

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• meiks

  31 December 2008

  meiks commented on this recipe

  Fantastic recipe and really easy to follow - everyone thought it was so difficult to make and I've been asked to make another! I found I had loads of icing which I put on really thick but it was so yummy.

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• SPB

  06 February 2009

  SPB commented on this recipe

  My daughter made this as pudding for a family Christmas Eve lunch. Brilliant. It looked great; so festive and tasted just as good. However, as a beginner my 12 year old didn't allow sufficient time for the butter and chocolate to cool before adding other ingredients and consequently ended up with icing resembling separated fudge! We used it as a learning experience, although I thought I'd mention it as something for other younger readers to watch out for.

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• Emma

  24 February 2009

  Emma commented on this recipe

  I do this quite similarly but fill it with marscapone instead of cream, it's very nice.

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Ingredients

FOR THE CAKE

• 3 eggs
• 85g golden caster sugar
• 85g plain flour (less 2 tbsp)
• 2 tbsp cocoa powder
• ½ tsp baking powder

FOR THE FILLING & ICING

• 50g butter
• 140g dark chocolate , broken into squares
• 1 tbsp golden syrup
• 284ml pot double cream
• 200g icing sugar , sifted
• 2-3 extra-strong mint , crushed (optional)
• icing sugar and holly sprigs to decorate - ensure you remove the berries before serving

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 10 mins

Ingredients

FOR THE CAKE

• 3 eggs
• 85g golden caster sugar
• 85g plain flour (less 2 tbsp)
• 2 tbsp cocoa powder
• ½ tsp baking powder

FOR THE FILLING & ICING

• 50g butter
• 140g dark chocolate , broken into squares
• 1 tbsp golden syrup
• 284ml pot double cream
• 200g icing sugar , sifted
• 2-3 extra-strong mint , crushed (optional)
• icing sugar and holly sprigs to decorate - ensure you remove the berries before serving

PER SERVING

552 kcalories, protein 5g, carbohydrate 64g, fat 32 g, saturated fat 18g, fibre 0g, salt 0.32 g

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