You will need:
For the log cake:
- 6 large eggs, separated
- 140 g caster sugar
- 60 g cocoa powder
- 220 ml double cream
For the chocolate sauce:
- 230 g plain chocolate
- 2 large eggs, separated
- 2 tbsp water
- icing sugar for dusting
- a knob of butter for greasing
Step 1:
Set the oven to 180ºC (350ºF/ gas mark 4)
Step 2:
To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.
Step 3:
Place a saucepan onto a high heat, half filled with water and bring it to a simmer. Put the bowl of chocolate on top of the pan and allow it to melt, stirring occasionally which will take about 5 minutes. Once melted remove from the heat and mix into a smooth paste.
Step 4:
Pour the two egg yolks into a separate large bowl and taking your whisk, beat them lightly. Spoon in the melted chocolate and stir well.
Step 5:
Tip the two egg whites into a large bowl and with your mixer on a high setting, whip into soft peaks.
Step 6:
Into the bowl of melted chocolate, spoon in the stiffened egg whites with your spatula and gently begin to fold in. This keeps the air in and creates a light, fluffy consistency.
Step 7:
Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.
Step 8:
Coat the paper on the baking tray with a layer of butter.
Step 9:
Add the six egg yolks into a large bowl and whisk briefly until they begin to slightly thicken. Add the caster sugar and whisk again for roughly 30 seconds. Finally add the cocoa powder and whisk well.
Step 10:
Take the egg whites from the six eggs and put them into a large bowl. With your mixer on a high setting, whip until they form soft peaks.
Step 11:
Add the stiffened egg whites to the chocolate mix and fold in with your spatula.
Step 12:
Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.
Step 13:
Place the tray into the centre of the preheated oven and bake for 20-25 minutes or until it becomes spongy. Once baked allow to cool in the tray, for roughly 30-45 minutes.
Step 14:
Whilst the sponge is cooling, liberally dust the second relined baking tray with icing sugar. Then lay the cooled chocolate sponge onto the dusted tray, parchment paper side up and remove the paper.
Step 15:
Pour the cream into a bowl and with your electric mixer switched onto a high setting, whip the cream for roughly 3 minutes to form soft peaks.
Step 16:
Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.
Step 17:
Carefully roll up the cake to make a log, rolling from the shortest side. Don't worry if it cracks, it just gives it a more rustic look.
Step 18:
Sprinkle some icing sugar over your Yule log and it's ready to serve!
For the log cake:
- 6 large eggs, separated
- 140 g caster sugar
- 60 g cocoa powder
- 220 ml double cream
For the chocolate sauce:
- 230 g plain chocolate
- 2 large eggs, separated
- 2 tbsp water
- icing sugar for dusting
- a knob of butter for greasing
Step 1:
Set the oven to 180ºC (350ºF/ gas mark 4)
Step 2:
To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.
Step 3:
Place a saucepan onto a high heat, half filled with water and bring it to a simmer. Put the bowl of chocolate on top of the pan and allow it to melt, stirring occasionally which will take about 5 minutes. Once melted remove from the heat and mix into a smooth paste.
Step 4:
Pour the two egg yolks into a separate large bowl and taking your whisk, beat them lightly. Spoon in the melted chocolate and stir well.
Step 5:
Tip the two egg whites into a large bowl and with your mixer on a high setting, whip into soft peaks.
Step 6:
Into the bowl of melted chocolate, spoon in the stiffened egg whites with your spatula and gently begin to fold in. This keeps the air in and creates a light, fluffy consistency.
Step 7:
Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.
Step 8:
Coat the paper on the baking tray with a layer of butter.
Step 9:
Add the six egg yolks into a large bowl and whisk briefly until they begin to slightly thicken. Add the caster sugar and whisk again for roughly 30 seconds. Finally add the cocoa powder and whisk well.
Step 10:
Take the egg whites from the six eggs and put them into a large bowl. With your mixer on a high setting, whip until they form soft peaks.
Step 11:
Add the stiffened egg whites to the chocolate mix and fold in with your spatula.
Step 12:
Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.
Step 13:
Place the tray into the centre of the preheated oven and bake for 20-25 minutes or until it becomes spongy. Once baked allow to cool in the tray, for roughly 30-45 minutes.
Step 14:
Whilst the sponge is cooling, liberally dust the second relined baking tray with icing sugar. Then lay the cooled chocolate sponge onto the dusted tray, parchment paper side up and remove the paper.
Step 15:
Pour the cream into a bowl and with your electric mixer switched onto a high setting, whip the cream for roughly 3 minutes to form soft peaks.
Step 16:
Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.
Step 17:
Carefully roll up the cake to make a log, rolling from the shortest side. Don't worry if it cracks, it just gives it a more rustic look.
Step 18:
Sprinkle some icing sugar over your Yule log and it's ready to serve!
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