Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chocolate log/yule log #christmasbaking. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chocolate Log/Yule Log #christmasbaking is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chocolate Log/Yule Log #christmasbaking is something that I have loved my entire life. They are fine and they look fantastic.
Mary Cadogan's festive chocolate log will go down a treat with everyone - it's a lighter recipe than most. Learn how to make a Chocolate Yule Log (aka Buche de Noel)! This classic holiday dessert is a real showstopper, but it's often better looking than it is.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate log/yule log #christmasbaking using 9 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Chocolate Log/Yule Log #christmasbaking:
- Get 2/3 cup All-Purpose Flour
- Make ready 1/4 cup Cocoa Powder
- Prepare 1/3 cup Granulated Sugar
- Prepare 4 Eggs
- Get 1 teaspoon Vanilla essence flavoring
- Prepare 1/2 cup cream frosting
- Prepare Cream frosting: 1/4 cup cream & 2 Tbspn Icing sugar
- Prepare Chocolate Buttercream:
- Prepare 1 cup Icing sugar, 1/4 cup Butter & 1/8 cup Cocoa powder
This decadent yule log makes a fabulous centrepiece for festive gatherings. The sponge is made by whisking the eggs and sugar to a thick foam before Break up the chocolate and melt in a small bowl placed over a pan of simmering water. Stir into the chestnut purée, then add the vanilla extract, sifted. Chocolate yule log is a wonderful alternative to the traditional Christmas pudding.
Step by Step to make Chocolate Log/Yule Log #christmasbaking:
- Pre-heat oven to 180 ºC or 350 ºF. Then grease & line a rectangular baking/sheet pan with grease-proof paper (You can also just grease & dust with flour).
- Measure & sift the flour and cocoa powder into a medium bowl twice and set aside.
- Put eggs and sugar into a large bowl and beat them using a mixer (8 mins) or with a whisk for about 8 - 10 minutes. The mixture should at least double in size/volume.
- Sift the flour & cocoa mixture onto the beaten sugar and egg mixture in two parts and fold in gently but quickly.
- Pour the sponge mixture onto the rectangular pan and spread it evenly.
- Bake for about 15 to 25 minutes until sponge is still soft and baked well. It should spring lightly when pressed gently with your fingers.
- Remove the sponge cake and allow it to cool in the pan for about 5 minutes. Place a piece of parchment/grease-proof paper on your work table; the length of the sponge you have baked. Sprinkle the parchment paper with some icing sugar.
- Overturn the sponge you’ve baked onto the parchment paper on your work table with sugar. If the edges of the sponge have browned and hardened a little bit; take a bread knife and trim the edges a bit. Now roll up the sponge cake into a roulade and leave it sitting that way for about 20 mins.
- Beat your chilled cream until fluffy; add icing sugar and beat to sweeten.
- Unroll the chocolate sponge roulade and then apply a layer of the cream frosting in the middle. Slowly roll it back up, being careful not to have it crack.
- Place the roulade on a tray or large cake board with the finished edge at the bottom. Take a bread knife and slice about a quarter off of the sponge, make sure to do it diagonally. Fit the small sponge piece on the side to form a log shape.
- Chocolate Buttercream: Beat icing sugar, cocoa and butter together till creamy and well mixed.
- Apply a layer of chocolate buttercream frosting on the top of the chocolate sponge roulade; then take a fork and make ‘bark lines’ using the tines of the fork on top of the frosting. You can choose to garnish with 2 or 3 cherries and some fondant leaves or clean green leaves. Enjoy! ^_^
James makes his extra special with a chestnut filling, perfect for Christmas indulgence. Transfer the Swiss roll to a flat serving dish. To serve, cut the yule log into slices and dust with icing sugar. We've reinvented the yule log recipe and created a salted chocolate yule stump. Our fun version of the traditional Yule log, this indulgent cake is sandwiched with chocolate and salted caramel Swiss meringue buttercreams.
So that’s going to wrap it up for this special food chocolate log/yule log #christmasbaking recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to chocolate log/yule log #christmasbaking cooking. Go on get cooking!
