Thursday, December 22, 2011

Yule Log حطبة الميلاد


  • 6 large eggs, separated
  • 140 g caster sugar
  • 60 g cocoa powder
  • 220 ml double cream
  • 230 g plain chocolate
  • 2 large eggs, separated
  • 2 tbsp water
  • icing sugar for dusting
  • a knob of butter for greasing
  • 2 baking trays relined with parchment paper
  • 1 saucepan
  • 1 spatula
  • 1 whisk
  • 1 wooden spoon
  • 1 electric mixer
  • cling film
  • 3 large bowls
  • 1 small bowl
  1. Preheat the oven: Set the oven to 180ºC (350ºF/ gas mark 4)
  2. Break the chocolate: To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.
  3. Melt the chocolate: 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.
  4. Mix with egg yolks: 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.
  5. Whip the egg whites: Tip the two egg whites into a large bowl and with your mixer on a high setting, whip into soft peaks.
  6. Add egg whites: 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.
  7. Seal and chill: Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.
  8. Grease the paper: Coat the paper on the baking tray with a layer of butter.
  9. Make the sponge: 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.
  10. Whip the egg whites: 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.
  11. Add egg whites: Add the stiffened egg whites to the chocolate mix and fold in with your spatula.
  12. Layer the chocolate mix: Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.
  13. Bake: 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.
  14. Dust the tray: 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.
  15. Whip the cream: 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.
  16. Spread the mix: Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.
  17. Roll into a log: 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.
  18. Dust and serve: Sprinkle some icing sugar over your Yule log and it's ready to serve!