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Our Chef's Special: Chocolate Yule Log

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Updated: Friday, December 21, 2012, 20:28 [IST]


This Yule log is a simple Christmas recipe to make at home using only a few ingredients. It is made by rolling up chocolate sponge cake with a filling of chocolate Ganache and Bing Cherries.

Serves: 6
Preparation Time: 30 minutes
Baking Time: 40 minutes

Ingredients

  • Egg yolks- 5
  • Egg whites- 3
  • Sugar- 80 grams
  • Flour- 40 grams
  • Cocoa powder- 15 grams
  • Rum- 2tbsp

Our Chef's Special: Chocolate Yule Log

Procedure

  1. Take a 30cm cake pan/baking sheet with baking paper on it and grease with butter/oil.
  2. Sieve the flour and the cocoa powder together and keep aside for few minutes.
  3. Beat the egg whites with the sugar till stiff. Now add egg yolks one by one slowly (if using an electric beater).
  4. Add this to the flour and cocoa butter mixture.
  5. Spread this batter evenly on the cake sheet and bake at 200 degrees till cooked.
  6. Once done check by inserting a toothpick, if it comes out clean its ready to be removed. Let it cool.
  7. Now, prepare the syrup by adding equal amounts of sugar and water. Let it cool and then add rum according to your desired taste.
  8. Chop up the chocolate and butter in a separate bowl. Heat it to around 75-80 degrees on the stove.
  9. Then pour one third of this hot cream over the chocolate.
  10. Stir continuously, letting the chocolate warm up and melt. Then divide the remaining cream in two parts.
  11. Stir gently between each addition. After that, mix well with a spatula till you get a smooth shiny Ganache, being careful not to mix in air bubbles.

To assemble the dessert:

  1. Place a sheet of butter paper on a table.
  2. Place the sponge sheet on top of this, and then with moderate force, use a rolling pin to flatten the sponge so that it is not too thick and even in thickness. Soak this with syrup, which you made earlier.
  3. Spread half of the Ganache on top of this, and then sprinkle with Bing cherries.
  4. Start rolling up from the end way from you, using the butter paper to tighten the turns. This is easy to do once you try.
  5. Once this is done, refrigerate the cake for a day and for the flavours to mellow and intensify.

Once this is done, place on a serving platter, and decorate with candy, jujubes, and marshmallows and Christmas motifs.

Story first published:  Friday, December 21, 2012, 20:28 [IST]
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