In this season of indulgence, few things are more indulgent than a classic Yule Log. This week our resident blogger buddy Liv Purvis, of What Olivia Did, turned her hand to this festive favourite. Read on to make sure your Christmas chocolate intake doesn’t just centre on picking all your favourites out of the Quality Street tin!
“Yule Log makes the perfect post Christmas dinner dessert as an alternative to Christmas pud – it’s delicious partnered with a cup of tea too. If you like to plan ahead you can also prepare and freeze this bad boy a couple of weeks in advance, as it’s admittedly a little bit fiddly to make. Well worth it though!”
Dark Chocolate and Hazelnut Yule Log
3 tbs ground hazelnuts
4 medium eggs
100g caster sugar
65g self raising flour
40g cocoa powder
1tsp vanilla extract
3tbs chocolate hazelnut spread
For the icing
150g icing sugar
150g dark chocolate
200g unsalted butter, at room temperature
1 tbs ground hazelnuts
Preheat the oven to 180° C (fan) and grease and line a Swiss roll tin with baking parchment.
Whisk the eggs and sugar together using a handheld whisk (or mixer) until light and frothy. Quickly mix in the vanilla extract, then combine the dry ingredients (flour, cocoa powder and nuts). Gradually fold in to the egg mixture, taking care not to over mix so that the cake stays light.
Pour the mixture into the prepared tin and bake for 15 minutes, or until the edges of the cake have come away slightly from the sides of the tin. Once cooked, remove from the oven and cover with a tea towel to keep warm.
Whilst the cake is in the oven, carefully heat the chocolate in a microwave (or in a bowl placed on top of a saucepan of simmering water) until melted, but not boiling hot, then leave to cool. Mix the butter and icing sugar together until smooth, then add the cooled chocolate and hazelnuts and mix again.
Carefully remove the cake from the tin without removing the baking parchment on the reverse. Spread the cake with a thin layer of chocolate and hazelnut spread, followed by a layer of the buttercream icing. Using the parchment to help, gradually roll up the cake towards you (it’s important the cake is still warm, as this will help prevent it cracking) – until you are left with a log shape.
Generously cover the cake with the remaining buttercream icing, then use a fork to draw lines, creating a log look. Dust with a little icing sugar for a festive snowy effect, and accessorise with some winter shrubbery and berries.
See more delicious recipes from What Olivia Did here and keep an eye on the blog for more delicious festive treats from Olivia’s kitchen.